You cannot go wrong with grilled fish and capers. These tender, flavorful kebabs are cooked, removed from the skewers, and topped with a fantastic Tomato-Caper Relish. Serve over rice or with lentils, quinoa, or grilled vegetables. It is a healthy, refreshing dish.
MAKES 4 TO 6 KEBABS
INGREDIENTS
- 1½ pounds (680 g) halibut steaks
- Olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon, quartered
- 4 to 6 skewers
FOR TOMATO-CAPER RELISH:
- 1 cup (150 g) cherry tomatoes
- 4 basil leaves, finely chopped
- 1 teaspoon oregano leaves, finely chopped
- Juice of 1 small lemon
- 1 tablespoon (9 g) capers
- 1 tablespoon (15 ml) caper brine
- 2 teaspoons olive oil
- Salt and black pepper to taste
INSTRUCTIONS
- Wash, dry, and cut the cherry tomatoes into fourths. Place into a nonmetal bowl with the remaining Tomato-Caper Relish ingredients. Toss to combine, cover, and let stand at room temperature for 20 to 25 minutes.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Cut the halibut into 1½-inch (4 cm) cubes.
- Thread the halibut cubes onto the skewers. Brush with olive oil and season with salt and pepper.
- Place the kebabs on the grill. Cook for 5 minutes per side or until they reach an internal temperature of 145°F (63°C). Use a large outdoor cooking spatula to assist in turning the kebabs.
- Remove the kebabs from the grill, spritz with lemon juice, and serve with the Tomato-Caper Relish on top. You can also remove the fish from the skewers to serve.
NOTE:
- For a vegetarian or vegan option, use seitan, halloumi, or extra-firm tofu instead of the halibut.
