4 6 oz. halibut steaks or portions
2 sweet red peppers, quartered
2 green peppers, quartered
2 yellow crookneck squash, halved
2 zucchini, halved
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
2 cloves garlic, finely minced
1 tablespoons fresh thyme, chopped
1 tablespoons fresh oregano, chopped
1 tablespoons fresh parsley, chopped
Combine all ingredients for marinade in 2 cup measuring cup. Place fish and vegetables in a shallow glass dish 12x8x2 (a gallon size freezer zip-lock bag may be used). Pour marinade over fish and veggies and marinate in refrigerator for about 2 hours.
Oil grill. Heat grill to medium-high and place veggies on grill. Cook veggies about 3 minutes on each side. Place fish (skin side down if using portions) on grill. Continue cooking vegetables along with fish. Cook about 4 minutes on each side or until fish is opaque and vegetables are tender.
Serve fish and vegetables garnished with sprigs of thyme and oregano. Seasoned orzo completes the meal with chopped parsley lightly sprinkled over entire plate. Serves four.
Noon Cooking - May 26, 2010