Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Mahi-Mahi Ratatouille




Source of Recipe


the web


List of Ingredients




5 tbsp olive oil, divided
1 medium yellow onion, chopped
3 medium tomatoes, chopped
1 small eggplant, diced
2 medium red bell peppers, diced
2 medium zucchini, diced
3 cloves garlic, finely chopped
4 tbsp fresh lemon juice, divided
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 pounds swordfish steaks, cut into 1-inch chunks
3 tbsp chopped fresh basil or parsley



Recipe



1. In a large skillet, heat 3 tbsp of the oil over medium heat. Add the onion and sauté until it is softened, about 5 minutes. Add the tomatoes, eggplant, peppers, and zucchini, and lower the heat to medium-low. Cook the mixture at a simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.

2. Add half the lemon juice, salt, and pepper to the skillet and cook for 1 minute. Stir in the basil and transfer ratatouille to a serving platter.

3. Add the remaining oil to the skillet and raise heat to medium-high. Add the swordfish and cook, stirring, until golden around the edges and done to taste inside, about 2-3 minutes. Stir in the remaining lemon juice and serve immediately, on top of the ratatouille.
Serves 4.

This basic recipe works with any type of firm fish steak.