Tuscan Halibut Kebabs with Tomato Caper Relish

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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

  1. 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.
  2. 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.
  3. Cut the halibut into 1½-inch (4 cm) cubes.
  4. Thread the halibut cubes onto the skewers. Brush with olive oil and season with salt and pepper.
  5. 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.
  6. 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.

 

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