Halibut Brochettes Provençale

Name: Halibut Brochettes Provençale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares; 8 larges mini plum tomatoes or large cherry tomatoes; 79 milliliters dry white wine; 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces; 1 teaspoons chopped fennel seeds; 2 Tbsps minced fresh basil; 2 teaspoons minced fresh marjoram; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh sage; 2 teaspoons minced fresh thyme; 2 garlic cloves, pressed; 680 grams halibut, cut into 1 1/2-inch cubes; 0 teaspoons finely chopped dried lavender blossoms; 5 Tbsps fresh lemon juice, divided; 5 Tbsps extra-virgin olive oil, divided; 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact; 2 inches diameter zucchini, cut into eight 1/2-inch-thick rounds

Halibut Brochettes Provençale might be a good recipe to expand your main course recipe box. This recipe covers 49% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 528 calories, 38g of protein, and 22g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up bell peppers in colors, garlic cloves, lavender blossoms, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. If you like this recipe, you might also like recipes such as Halibut Brochettes Provençale, Halibut Brochettes Provençale, and Baked Halibut Provencale.

Instructions

Mix first 7 ingredients in small bowl.

Equipment you will use

Bowl

Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl.

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Eggplant

Tomato

Zucchini

Peppers

Onion

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Bowl

Add 1 tablespoon herbmixture and 1 tablespoon oil to vegetables.

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Vegetable

Cooking Oil

Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.

Ingredients you will need

Salt And Pepper

Vegetable

Zucchini

Pepper

Tomato

Onion

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Skewers

Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over.

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Fish

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Bowl

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Garlic

Cooking Oil

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 remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Sauce

Wine

Cooking Oil

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Sauce Pan

Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.

Ingredients you will need

Vegetable

Fish

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Skewers

Grill

Place 1 fish skewer and 2 vegetable skewers on each plate.

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Vegetable

Fish

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Skewers

Drizzle sauce over.

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Sauce

* Also called culinary lavender buds;available at some supermarkets andfarmers' markets, at many natural foodsstores, and from deandeluca.com.

Ingredients you will need

Fresh Lavender

Equipment

Ingredients

Servings:

mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares 8larges

mini plum tomatoes or large cherry tomatoes 79milliliters

dry white wine 1

unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces 1teaspoons

chopped fennel seeds 2Tbsps

minced fresh basil 2teaspoons

minced fresh marjoram 1teaspoon

minced fresh rosemary 1teaspoon

minced fresh sage 2teaspoons

minced fresh thyme 2

garlic cloves, pressed 680grams

halibut, cut into 1 1/2-inch cubes 0teaspoons

finely chopped dried lavender blossoms 5Tbsps

fresh lemon juice, divided 5Tbsps

extra-virgin olive oil, divided 1small

red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact 2inches

diameter zucchini, cut into eight 1/2-inch-thick rounds

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.