Halibut Brochettes Provençale Recipe

Name: Halibut Brochettes Provençale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 12 metal skewers

Servings: persons

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
12 metal skewers

1
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:
2
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.
3
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.
4
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.
5
Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 tablespoons minced fresh basil, 2 teaspoons minced fresh marjoram, 2 teaspoons minced fresh thyme, 1 teaspoon minced fresh rosemary, and more.

Yes, Halibut Brochettes Provençale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Halibut Brochettes Provençale

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