CANADIAN; Grilled Halibut with Vegetables

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

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.