Halibut Brochettes Provençale

Ingredients for Halibut Brochettes Provençale

• 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 teaspoons chopped fennel seeds

• 1/4 teaspoons finely chopped dried lavender blossoms*

• 1 1 1/2-inch-diameter courgette, cut into eight 1/2-inch-thick rounds

• 1 unpeeled slender aubergine, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces

• 8 mini plum tomatoes or large cherry tomatoes

• 16 mini peppers in assorted colours (from one 140g package) or 1 pepper cut into 1-inch squares

• 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact

• 80ml extra-virgin olive oil, divided

• 675g halibut, cut into 1 1/2-inch cubes

• 5 tablespoons fresh lemon juice, divided

• 2 garlic cloves, pressed

• 80ml dry white wine

• Nonstick vegetable oil spray

• 12 metal skewers

How to make Halibut Brochettes Provençale

Mix first 7 ingredients in small bowl. Place courgette, aubergine, 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 courgette round, 1 aubergine 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 80ml , 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 over.

Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.