Best 3 Halibut Brochettes Provençale Recipes

Are you searching for a delectable main course that is both bursting with flavor and easy to prepare? Look no further than our comprehensive guide to cooking Halibut Brochettes Provençale! This tantalizing dish combines the delicate taste of halibut with a vibrant mix of Provençal herbs and fresh vegetables, creating a culinary masterpiece that will leave your taste buds dancing. With our step-by-step instructions and expert tips, you'll be able to craft this impressive dish in no time, impressing your friends and family with your culinary prowess. So, prepare to embark on a culinary journey to the heart of Provence, where the sun-kissed flavors of the Mediterranean come alive in every bite of these delectable Halibut Brochettes Provençale.

Here are our top 3 tried and tested recipes!

HALIBUT BROCHETTES PROVENçALE

Halibut Brochettes Provençale image

Provided by Jeanne Thiel Kelley

Categories Marinate Fourth of July Picnic Low Cal High Fiber Father's Day Backyard BBQ Dinner Halibut Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

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
Special Equipment
12 metal skewers

Steps:

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 deandeluca.com.

HALIBUT PROVENCALE

Halibut Provencale image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h12m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon grapeseed oil
1 shallot, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon minced fresh thyme leaves
1 (16-ounce) can crushed tomatoes
Salt and freshly ground black pepper
6 (4-ounce) halibut fillets
1/2 cup heavy cream
1 cup grape tomatoes, quartered
1 tablespoon minced fresh flat-leaf parsley

Steps:

Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

QUICK HALIBUT PROVENCAL

Quick Halibut Provencal image

So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.

Provided by Chef Kate

Categories Halibut

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
salt
2 garlic cloves, minced
2 shallots, minced
2 cups tomatoes, peeled, diced and drained (I use Muir Glen organic)
3/4 cup kalamata olive, pitted
3 tablespoons capers
1/8 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
fresh ground black pepper
6 -8 basil leaves, torn

Steps:

Heat the oil in a large nonstick saute pan over medium-high heat.
Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
Turn over the fillets, reduce the heat to low and cook 1 minute.
Remove the fish to a plate and keep warm.
Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.

Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80

Tips:

Choose the freshest halibut possible. Look for fish that has a firm, springy texture and a mild, sweet smell.
Cut the halibut into even-sized pieces. This will ensure that they cook evenly.
Marinate the halibut in a flavorful mixture. This will help to infuse the fish with flavor and keep it moist during cooking.
Skewer the halibut pieces with vegetables. This will create a colorful and flavorful dish.
Cook the brochettes over a hot grill or in a broiler. This will give the fish a slightly charred exterior and a tender, flaky interior.
Serve the brochettes immediately. They are best enjoyed hot off the grill or out of the broiler.

Conclusion:

Halibut brochettes provençale is a delicious and easy-to-make dish that is perfect for a summer meal. The fish is marinated in a flavorful mixture of olive oil, lemon juice, herbs, and spices, then grilled or broiled until cooked through. The vegetables add a pop of color and flavor to the dish. Serve the brochettes with your favorite dipping sauce, such as aioli or tartar sauce.