Grilled Halibut With Garden Vegetables Recipe
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Ingredients
6 cups Marinade: chicken stock or water 1.5 L
1/2 cup dry white wine 125 mL
1/2 cup lemon juice 125 mL
1/2 cup extra-virgin olive oil 125 mL
1 tbsp black peppercorns 15 mL
1 tsp coriander seeds 5 mL
1/2 tsp salt 2mL
1/4 tsp dried thyme 1 mL
1/4 tsp fennel seeds or aniseeds (optional) 1 mL
5 sprigs fresh parsley 5
1 clove garlic, crushed 1
1 small bay leaf 1
Vegetables:
1 cup pearl onions, peeled 250 mL
1 lb carrots, cut in 2-inch (5 cm) julienne strips 500 g
1 small head cauliflower, cut in small florets 1
1 small head broccoli, cut in small florets* 1
4 green and/or yellow zucchini, halved lengthwise and cut in 1/2-inch (1 cm) slices 4
1/2 lb small button mushrooms, stems removed (about 2 cups/500 mL) 250 g
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.
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.
