Friday, March 9, 2012

Market Recipe/ Light and Healthy Herbed Fish and Ratatouille

Market Recipe
Ingredient/ Lavender
Recipe/ Light and Healthy Herbed Fish and Ratatouille
Dietary Consideration/ Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)

Lavender, along with other floral herbs, is a pretty interesting one for me because while on one hand, if eaten, can taste like I am chugging down a bottle of perfume... on the other hand, if done right, it can have a wonderfully fresh and unique flavor to it. Today I decided to raid the herb section of the Carmel Market in Tel Aviv for a new mix of flavors for a Healthy and delightful twist on Herbed Fish and Ratatouille. Recipe below

Herbed Fish and Ratatouille
Makes 4 servings

1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1/2 teaspoon chopped fennel seeds
1/4 teaspoon finely chopped dried lavender
1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini bell peppers in assorted colors
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
Nonstick vegetable oil spray

Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat.

Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.

Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in veggie mixture. Season sauce to taste with salt and pepper and stir fry until desired level of readiness. Set aside.

Spray pan with nonstick spray; Cook fish until cooked through, about 4 minutes per side.

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