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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Halibut Brochettes Provençale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions