Halibut Brochettes Provençale

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These halibut brochettes provençale offer a vibrant and sophisticated take on Mediterranean grilling. By combining meaty white fish with charred courgettes, aubergine and peppers, this dish brings the bright flavours of the French Riviera to your dinner table. The use of a bespoke herb blend, featuring a touch of culinary lavender, creates an aromatic profile that perfectly complements the delicate nature of the halibut.

As a diabetes-friendly option, this recipe is naturally low in carbohydrates and rich in lean protein and essential minerals. It is an excellent choice for a light summer lunch or a healthy midweek supper that feels indulgent without being heavy. For the best results, use fresh herbs to ensure the sauce has a punchy, zesty finish that ties the fish and vegetables together beautifully.

Ingredients for Halibut Brochettes Provençale

1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 כפית רוזמרין טרי קצוץ
1 teaspoon minced fresh sage
1/2 teaspoons chopped fennel seeds
1/4 teaspoons finely chopped dried lavender blossoms*
1 1 1/2-inch-diameter courgette, cut into eight 1/2-inch-thick rounds
1 unpeeled slender aubergine, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini peppers in assorted colours (from one 140g package) or 1 pepper cut into 1-inch squares
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
80 מ"ל שמן זית כתית מעולה, מחולק
675g halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
80ml dry white wine
תרסיס שמן צמחי למניעת הידבקות
12 metal skewers

How to make Halibut Brochettes Provençale

Mix first 7 ingredients in small bowl. Place courgette, aubergine, 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 courgette round, 1 aubergine 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 80ml , 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.