Even though the "Herbes de Provence" mixture of dried herbs that is found in supermarkets worldwide is really more of a marketing gimmick than a traditional French product, it is still a good way to season seafood.
Grilled Halibut Provençal
2 lbs halibut, bone (if any) and skin removed
and cut into 1-inch cubes
1-3 cloves garlic, finely chopped
3 Tbs olive oil
3 Tbs lemon juice
1 Tbs dried herbes de Provence
Salt and freshly ground pepper to taste
Combine all the ingredients in a bowl and toss to combine.
Marinate in the refrigerator, tossing occasionally, for 1 to 2 hours.
Thread onto skewers and grill over hot coals, turning occasionally, until cooked through, about 8 minutes.
Serves 4 to 6
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