Name: Halibut Brochettes Provençale
Yield: Makes 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

Photo by Andrea Chu

The herbes de Provence blend is even better when it's made from fresh herbs. Here, it creates an elegant pairing for a colorful mix of summer vegetables and halibut.

Recipe information

Yield
Makes 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

Preparation

Step 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: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
Step 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.
Step 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.
Step 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.
Step 5
Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.
Step 6
- Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.

TagsSkewer French European Halibut Fish Seafood Zucchini Squash Vegetable Eggplant Main Dinner Dairy Free Gluten Free Nut Free Grilling Bon Appétit

Recipe notes

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Recipe information

Ingredients

Special Equipment

Preparation

Step 1

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Step 5

Step 6

Recipe notes

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