Halibut Kabobs with Winter Savory and Lemon

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Halibut Kabobs with Winter Savory and Lemon
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Gremolata

Book Description

For centuries, the Mediterraneans have taken full advantage of a landscape abundant with fresh herbs to create their vibrant, colorful cuisine. With The Mediterranean Herb Cookbook, James Beard Award-winning author Georgeanne Brennan brings the intoxicating tastes and aromas of the Mediterranean right into your kitchen via easy-to-follow instructions on growing, storing

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The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden

Authors: Georgeanne Brennan

Date: May 2000

ISBN: 0811819906

Publisher: Chronicle Books

Paperback

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Halibut Kabobs with
Winter Savory and Lemon
Recipe from: The Mediterranean Herb Cookbook
by Georgeanne Brennan
Cookbook Heaven at Recipelink.com

Winter savory, which is so important in flavoring beans, is also an excellent seasoning for firm, meaty fish that can be cubed. Kabobs are a common way to cook fish in the Mediterranean region, where they are often treated to an herbed marinade or rub before grilling

Servings: 8

2 pounds halibut fillet, about 1 inch thick, cut into 1-inch cubes (about 40 cubes)
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
4 or 5 fresh winter savory sprigs, each about
4 inches long, plus 1 teaspoon minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Put the cubed halibut in a bowl and add the lemon zest, lemon juice, winter savory sprigs, minced winter savory, salt, and pepper. Turn the cubes to coat them. Cover and refrigerate for 20 to 30 minutes.
Build a fire in a grill. If using bamboo skewers, soak 8 skewers in water to cover.
Thread the halibut cubes onto the skewers. Discard the winter savory sprigs. Place the skewers on an oiled grill rack 5 or 6 inches from the heat source, and grill, turning-once, until golden on the outside and just opaque throughout, about 5 minutes on each side.
Remove to a warmed platter and serve at once

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