Grilled Halibut with Wheatberry & Vodka Sauce Ratatouille
This delectable meal takes some time to prepare, but the results are worth every minute! Grilled halibut is paired perfectly with a ratatouille that is bursting with the flavors of fresh vegetables in a creamy vodka sauce.
serves
6
people
Ingredients
cost per recipe: $33.10
The price is determined by the national average.
-
1 1/2
cups cooked wheat berriesor barley
-
1 1/2
cups Prego® Creamy Vodka Italian SauceSauce
-
2
tablespoons Chardonnay or other dry white wine
-
2
tablespoons chopped fresh basil leaves
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2
tablespoons chopped fresh parsley
-
1/4
teaspoon crushed red pepper
-
1
medium eggplant, cut crosswise into 1/4-inch slices
-
1
medium zucchini, cut crosswise into 1/4-inch slices
-
1
each medium yellow squash, cut crosswise into 1/4-inch slices
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6
fillets (about 4 ounces each ) halibutor cod
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1/2
teaspoon kosher salt
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1/4
teaspoon ground black pepper
How to Make It
Step 1
Heat the oven to 400°F. Stir the wheatberries, sauce, wine, basil, parsley and red pepper in a medium bowl.
Step 2
Spread half the wheatberry mixture in the bottom of a 13x9x2-inch baking dish. Arrange the eggplant, zucchini and squash in two rows on top of the wheatberry mixture. Alternate 1 slice eggplant, 2 slices zucchini and 2 slices squash, overlapping slightly. Top with the remaining wheatberry mixture. Cover the baking dish.
Step 3
Bake for 45 minutes or until the vegetables are tender.
Step 4
Lightly oil the grill rack and heat the grill to high. Season the fish with salt and black pepper.
Step 5
Reduce the heat to medium-high. Place the fish on the grill, skin-side down, and grill for 6 minutes. Turn the fish over and grill for 6 minutes or until the fish flakes easily when tested with a fork. Serve the fish on the ratatouille.
Recipe Tips
- Cooking Basics: For beautiful grill marks, grill the fish for 3 minutes on one side, then turn the fish clockwise 1/4 turn. Grill for another 3 minutes, then turn the fish over and repeat with the other side.
