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Grilled Halibut With Garden Vegetables

Canadian.Recipes's picture
Ingredients
  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
  Salt 2 Milliliter
  Dried thyme 1 Milliliter
  Fennel seeds 1 Milliliter
  Parsley sprigs 5
  Garlic 1 Clove (5 gm)
  Bay leaf 1 Small
  Pearl onions 250 Milliliter
  Carrots 500 Gram
  Cauliflower head 1 Small
  Broccoli 1 Small
  Zucchini 4
  Button mushrooms 1⁄2 Pound
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Vegetable
Servings: 
6

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