Grilled Halibut With Garden Vegetables
|Chicken stock/Water||1 1⁄2 Liter|
|Dry white wine||125 Milliliter|
|Lemon juice||125 Milliliter|
|Extra virgin olive oil||125 Milliliter|
|Black peppercorns||15 Milliliter|
|Coriander seeds||5 Milliliter|
|Dried thyme||1 Milliliter|
|Fennel seeds||1 Milliliter|
|Garlic||1 Clove (5 gm)|
|Bay leaf||1 Small|
|Pearl onions||250 Milliliter|
|Cauliflower head||1 Small|
|Button mushrooms||1⁄2 Pound|
Marinade: In large saucepan, combine stock, wine, lemon juice, oil, peppercorns, coriander seeds, salt, thyme, fennel seeds (if using), parsley, garlic and bay leaf; bring to boil.
Reduce heat and simmer gently for 15 minutes.
Strain and return liquid to saucepan; bring to boil.
Vegetables: Add pearl onions to boiling liquid in saucepan; cook for 10 to 15 minutes or until tender when pierced with knife.
With slotted spoon, remove onions and place in shallow dish.
Add carrots to boiling liquid; cook for 4 to 5 minutes or just until barely tender.
Remove with slotted spoon and add to onions in dish.
Add cauliflower to liquid and cook for 2 to 3 minutes or until barely tender; add to dish.
Add broccoli to liquid and cook for 2 to 3 minutes or until barely tender; add to dish.
Add green and yellow zucchini separately to liquid and cook each for 2 to 3 minutes or until barely tender; add to dish.
Add mushrooms to liquid and cook for 1 to 2 minutes or until barely tender; add to dish.
Boil cooking liquid until reduced to about 1 cup (250 mL); pour over vegetables.
Cover and marinate in refrigerator for at least 2 hours or overnight.