11 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8mini plum tomatoes or large cherry tomatoes
16mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
1small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5tablespoonsextra-virgin olive oil, divided
1 1/2poundshalibut, cut into 1 1/2-inch cubes
5tablespoonsfresh lemon juice, divided
2garlic cloves, pressed
1/3cupdry white wine
Nonstick vegetable oil spray
*Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com.
Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. 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.
Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. 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.
Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce ove
Post a question or comment using the link (in red) below. All comments will be queued for approval, then posted. Email address are kept confidential.
Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.