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May 23
Halibut Brochettes Provençale 4 Servings Ingredients 1 1/2 tablespoons minced fresh basil 2 teaspoons minced fresh marjoram 2 teaspoons minced fresh thyme 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh sage 1/2 teaspoon chopped fennel seeds 1/4 teaspoon finely chopped dried lavender blossoms* 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces 8 mini plum tomatoes or large cherry tomatoes 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact 5 tablespoons extra-virgin olive oil, divided 1 1/2 pounds halibut, cut into 1 1/2-inch cubes 5 tablespoons fresh lemon juice, divided 2 garlic cloves, pressed 1/3 cup dry white wine Nonstick vegetable oil spray special equipment 12 metal skewers *Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com. Preparation 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

Halibut Brochettes Provençale

4 Servings

Ingredients

  • 1 1/2 tablespoons minced fresh basil
  • 2 teaspoons minced fresh marjoram
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh sage
  • 1/2 teaspoon chopped fennel seeds
  • 1/4 teaspoon finely chopped dried lavender blossoms*
  • 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
  • 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
  • 8 mini plum tomatoes or large cherry tomatoes
  • 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
  • 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds halibut, cut into 1 1/2-inch cubes
  • 5 tablespoons fresh lemon juice, divided
  • 2 garlic cloves, pressed
  • 1/3 cup dry white wine
  • Nonstick vegetable oil spray

special equipment

  • 12 metal skewers
  • *Also called culinary lavender buds; available at some supermarkets and farmers’ markets, at many natural foods stores, and from deandeluca.com.

Preparation

  • 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




Posted 1 year ago

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