Garlic-Glazed Halibut, Summer-Style Ratatouille, and Herb Broth

Name: Garlic-Glazed Halibut, Summer-Style Ratatouille, and Herb Broth
Ingredients: 8 six-ounce halibut fillets; Wondra brand flour; 1 head roasted garlic; ¼ cup Dijon mustard; ¼ cup red wine vinegar; Juice of ½ lemon; Salt, pepper, Tabasco; 2 egg yolks; 3 ½ to 4 cups blended oil (80% vegetable, 20% olive); ½ Spanish onion; 1 red bell pepper; 1 medium zucchini; 1 small, firm eggplant; 8 button mushrooms; 1 small carrot; 2 medium-sized tomatoes; Blended oil (as above) as needed; Salt, white pepper, Tabasco; ¼ cup dry rosé wine; Reserved vegetable juices, plus vegetable or chicken stock to equal 1 cup total; ½ cup unsalted butter; ¼ cup chopped basil; ¼ cup chopped chive; ¼ cup chopped tarragon

ediblejersey.ediblecommunities.com

This grilled halibut is a refreshing summer dish and is served on top of a bed of summer-style ratatouille with the broth surrounding the dish.

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