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Grilled Halibut With Garden Vegetables Recipe
|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|
Calories 447 Calories from Fat 228
% Daily Value*
Total Fat 25 g38%
Saturated Fat 2.4 g12.1%
Trans Fat 0 g
Cholesterol 7.5 mg
Sodium 610.5 mg25.4%
Total Carbohydrates 42 g13.9%
Dietary Fiber 8.2 g32.9%
Sugars 16 g
Protein 14 g27.3%
Vitamin A 291% Vitamin C 199.2%
Calcium 12.4% Iron 15.1%
*Based on a 2000 Calorie diet
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.