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; 12 metal skewers

You can never have too many main course recipes, so give Halibut Brochettes Provençale a try. Watching your figure? This gluten free, dairy free, and primal recipe has 528 calories, 38g of protein, and 22g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. If you have bell peppers in colors, lemon juice, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Mix first 7 ingredients in small bowl.

Equipment you will use

Bowl

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

Ingredients you will need

Eggplant

Tomato

Zucchini

Peppers

Onion

Equipment you will use

Bowl

Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables.

Ingredients you will need

Vegetable

Cooking Oil

Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant 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

Eggplant

Zucchini

Pepper

Tomato

Onion

Equipment you will use

Skewers

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

Ingredients you will need

Fish

Equipment you will use

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.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.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

Salt And Pepper

Lemon Juice

Vegetable

Garlic

Sauce

Fish

Wine

Cooking Oil

Equipment you will use

Sauce Pan

Skewers

Grill

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

Ingredients you will need

Vegetable

Fish

Equipment you will use

Skewers

Drizzle sauce over.

Ingredients you will need

Sauce

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 12

metal skewers

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 Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.