Halibut kabobs with courgette and grape tomatoes

  • 3 medium courgettes, rinsed and ends trimmed
  • 125 ml extra-virgin olive oil
  • Salt
  • 1kg halibut or other meaty whitefish suitable for griddling
  • 450g grape tomatoes, rinsed
  • 1 lemon, zested and juiced
  • Freshly ground black pepper
  • 2 tsp. dried oregano
  • 1 package 15 1/4 cm-20 1/4 cm bamboo skewers, soaked in water for at least 30 minutes
1) Halve courgettes lengthwise and then cut into 1 1/4 cm slices. Pour about 45-60 ml of olive oil into a large skillet and heat over medium-high heat. Add the courgettes and season generously with salt. Saute until the courgette starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.

2) Meanwhile, cut the fish into 1 1/4 cm cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add courgettes once cooled.

3) Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to griddle. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to cook the fish.

4) Heat a griddle or griddle pan over medium-high heat. Griddle skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

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