Halibut Kebabs

Adapted from Sunset Magazine

We used this recipe A LOT when we came back from Alaska and had 20 pounds of halibut to eat!  We adpated it for our tiny, grill-less, NY apartment and used a broiler instead but this could easily be made on the grill as well!

1/4 cup olive oil

1 tbsp fresh rosemary, coarsely chopped

1 1/2 lbs halibut, boned and skinned, cut into small chunks

1 roll of crusty bread, cut into small cubes

3 oz pancetta, sliced very thin

4 kebab skewers, wooden or metal (make sure wooden skewers have been soaked)

salt and pepper

1. In a large bowl, combine olive oil, rosemary, and salt and pepper to taste.  Add halibut and crusty bread.  Toss to coat, then set aside for about 5 minutes.  

2. Skewer an end of 1 strip of pancetta, then alternate fish and bread cubes, weaving pancetta between them.  Repeat with remaining skewers.

3. Grill kebabs on the grill or under the broiler until fish is cooked through and bread is nicely browned.  

Mediterranean Salad

Adapted from Sunset Magazine

8 orzo pasta

2 cups cherry tomatoes, halved

1 cup fresh basil leaves, chopped

1 clove garlic, minced

1/4 cup pine nuts

1/2 cup kalamata olives, pitted and halved

4 oz feta cheese

2 cups spinach leaves

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

salt and pepper

1. Cook orzo according to package directions

2. In a large bowl, combine tomatoes, basil, garlic, pine nuts, olives, feta, and spinach.  Add cooked orzo.

2. In a small bowl, whisk together oil, vinegar, and salt and pepper to taste.  Toss into the salad mixture.