Mahi-Mahi Ratatouille

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

Directions

1. In a large skillet, heat 3 tbsp of the oil over medium heat. Add the onion and sauti 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.

Submitted 6/13/05.
Source: www.gortons.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Mahi-Mahi Ratatouille