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Halibut Brochettes Provençale Recipe

Halibut Brochettes Provençale Recipe

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Ingredients

Count

Nutrition

527

Calories

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Ingredients:

Serving

1 1/2 tbsp minced fresh basil
2 tsp minced fresh marjoram
2 tsp minced fresh thyme
1 tsp minced fresh rosemary
1 tsp minced fresh sage
1/2 tsp chopped fennel seeds
1/4 tsp 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
16 mini bell peppers in assorted colors ( from 1 5-oz 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 tbsp extra-virgin olive oil, divided
1 1/2 lb halibut, cut into 1 1/2-inch cubes
5 tbsp fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
nonstick vegetable oil spray

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.26 Kcal (2208 kJ)
Calories from fat	381.9 Kcal
		% Daily Value*
Total Fat	42.43g	65%
Cholesterol	78.23mg	26%
Sodium	142.46mg	6%
Potassium	677.15mg	14%
Total Carbs	7.82g	3%
Sugars	3.94g	16%
Dietary Fiber	1.58g	6%
Protein	24.69g	49%
Vitamin C	45mg	75%
Vitamin A	0.7mg	24%
Iron	14.2mg	79%
Calcium	36.5mg	4%

Amount Per 100 g
Calories	159.99 Kcal (670 kJ)
Calories from fat	115.88 Kcal
		% Daily Value*
Total Fat	12.88g	65%
Cholesterol	23.74mg	26%
Sodium	43.23mg	6%
Potassium	205.48mg	14%
Total Carbs	2.37g	3%
Sugars	1.2g	16%
Dietary Fiber	0.48g	6%
Protein	7.49g	49%
Vitamin C	13.6mg	75%
Vitamin A	0.2mg	24%
Iron	4.3mg	79%
Calcium	11.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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