Halibut Brochettes Provençale

Halibut Brochettes Provençale
Photo by Andrea Chu

Ingredients

  • 1 1 1/2-inch-diameter zucchini
  • ¼ teaspoon dried lavender blossoms*
  • 5 tablespoons fresh lemon juice
  • 1 slender eggplant
  • 2 cloves garlic
  • 2 teaspoons fresh marjoram
  • 1 teaspoon fresh rosemary
  • + 13 more ingredients
    • 16 mini bell peppers in assorted colors
    • 8 mini plum tomatoes or large cherry tomatoes
    • 2 teaspoons fresh thyme
    • 1 ½ tablespoons fresh basil
    • 5 tablespoons extra-virgin olive oil
    • ½ teaspoon fennel seeds
    • 1 teaspoon fresh sage
    • 1 ½ pounds halibut
    • or 1 bell pepper
    • 1/3 cup dry white wine
    • Nonstick-vegetable oil spray
    • 12 metal skewers
    • 1 small red onion

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 p...

View full recipe at Epicurious

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