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Ingredients:
Serves 2
Kabobs
12 ounces halibut, skinned, cut into 2-inch cubes
2 small red potatoes
1
small yellow squash, cut into 1/2 inch slices
2 Roma tomatoes cut into thick
chunks
6 white button mushrooms
1 green pepper, cut into thick chunks
2
lemons cut into thick wedges
Sturdy rosemary stems or other skewers
Marinade
1/2 cup olive oil
1/4 cup orange juice
1 tablespoon balsamic
vinegar
1/2 clove garlic, crushed
1 tablespoon chopped fresh rosemary
1
tablespoon chopped fresh thyme, lemon thyme if you can find it
1/2
teaspoon salt
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Halibut Kabobs On Rosemary Skewers
These kabobs could be served over a green salad spritzed with olive oil and a
squeeze of lemon. You can certainly double the recipe to serve more people. The
vegetables called for are plentiful, so you might grill the extras on a separate
skewer and have them for lunch the next day. Any firm white fish may be used in
place of the halibut.
1. Combine marinade ingredients in glass measuring cup. Toss halibut with
three fourths of marinade. Refrigerate for at least 1/2 hour and up to 1 hour.
Set rest of marinade aside.
2. Meanwhile, parboil the potatoes in lightly
salted water till almost tender when pierced with a knife. Drain, cut in 1/2
inch slices. Toss with a little of the extra marinade and set aside. Toss
squash, tomatoes, mushrooms, and green pepper in a large bowl with the rest of
the marinade.
3. Start the fire. To make rosemary skewers: Pull off all but a
topknot of the leaves from the stem and whittle the end into a point. Thread the
skewers alternating the halibut, vegetables, and some of the lemon wedges.
4. When fire is medium-hot, grill the kabobs for 4-5 minutes per
side. Sprinkle with salt and pepper and serve garnished with remaining lemon
wedges.
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