Halibut Brochettes Provencale - Adapeted from Bon Appetit

We followed the recipe pretty closely but just grilled the halibut filet rather than skewering brochette style.  First prepare the herb (all fresh in our case) mix which consists of: 1 1/2 T basil, 2t marjoram, 2t thyme, 1t rosemary, 1t sage, 1/2t fennel, 1/4t lavender blossoms.  Next, chunk some vegetables such as zucchini, eggplant and onions.  Mix the veggies with 3T olive oil and 1/4 of the spice mix.  Rince the halibut, pat dry and sprinkle with 1/4 of the spice mix.  Grill the halibut and the skewered veggies over charcoal.  We simply placed the fish filet on the Weber, skin side down and cooked for about 5 min before adding the vegetable skewers.  In the meantime make a sauce by mixing 2T fresh lemon juice, 2 cloves garlic minced, the rest of the herb mix and 1/3C dry white wine.  Simmer over low heat until the grilling is complete.  We served the tomatoes, which could be grilled, simply sliced with some fresh basil and basalmic vinegar.