Halibut Brochettes Provençale

The Penticton market is spectacular - the colours last week were so intense, my eyes were hurting. Bought a stunning array of coloured mini-peppers, mini squash, onions, eggplant, and zucchini.

I had all the herbs on hand in the garden, sans the marjoram. Not a herb I generally use with reckless abondon in any event.

I cooked the fish in 2 whole fillets, rather than skewing them. The skewers themselves were little works of art!

1 ½ tbsp minced fresh basil
2 tsp minced fresh marjoram
2 tsp minced fresh thyme
1 tsp minced fresh rosemary
1 tsp minced fresh sage
½ tsp chopped fennel seeds

(finely chop and combine the above)

A bunch of cherry tomatoes, mini bell peppers, onion (wedges), zucchini and eggplant (chunks)
5 tbsp extra-virgin olive oil, divided
5 tbsp fresh lemon juice, divided (plus I used the zest) 
2 garlic cloves, pressed
1 ½ lbs halibut
1/3 cup dry white wine
Nonstick vegetable oil spray

After assembling your veggies to your liking on soaked bamboo skewers, combine about 1.5 tbsp of the herb mixture plus 1.5 tbsp oil, schmush onto veggies. Cover and refrigerate.

Place fish in medium bowl; sprinkle 2 tbsp herb mixture & 2.5 tbsp oil, 3 tbsp 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 oil, and remaining 2 tbsp 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 heat). Grill veggie skewers until slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.

Plate, then drizzle sauce over all.

So fresh, light and delicious - spa food!