You may also like
Categories:
fresh basil fresh marjoram thyme fresh rosemary fresh sage fennel seeds dried lavender blossoms zucchini tomatoes bell peppers red onion extra-virgin olive oil lemon juice garlic white wine vegetable oil spray metal skewers
Viewed: 43 - Published at: 6 years agoIngredients
- 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
Method
- 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:
- 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 1/3 cup, 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.
