Recipe Summary

Recipe Servings: 4 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 30 minutes


4 halibut fillets marinated in olive oil1 medium Japanese eggplant, diced2 medium zucchini, diced1/2 pound asparagus, peeled and halved2 ounces fava beans, blanched and peeled1/2 pound shallots, divided2 cups tomatoes, quarted and roasted2 ounces wild mushrooms, quartered2 bunches basil chiffonade1 1/2 cups Lucini® Premium Select Extra Virgin Olive Oil®Salt and freshly ground black pepper1/2 cup vegetable broth


Heat Lucini® Premium Select Extra Virgin Olive Oil® in a skillet, sauté all vegetables except tomato and shallot until soft about 5 minutes. Add tomatoes, 2 ounces of the shallots and basil and cook for 2 minutes. Season with salt and pepper, and reserve.In another sauce pan, heat a tablespoon of the extra virgin olive oil, and sauté remaining shallots until translucent. Add asparagus, cover with vegetable broth, and bring to a boil.Transfer vegetables and asparagus broth to a blender, and process with remaining olive oil until sauce is smooth. Strain, season to taste, and keep warm.Season fish with salt and pepper. Saute with olive oil, and cook until medium rare. To serve, spoon sauce on four heated plates. Place the mixed vegetables in the center. Serve fish on top. Garnish with drizzle of Lucini® Premium Select Extra Virgin Olive Oil® and sprig of basil.- Courtesy of Chef Francois Kwaku-DongoA healthy and light meal for dinner any night