Halibut Kabobs With Zucchini And Grape Tomatoes Recipes

VEGGIE SKEWERS

Steps:

• If you are using wooden skewers, soak them in plenty of water for about 10 minutes if grilling on an indoor grill pan or for 30 minutes if grilling on an outdoor grill to prevent them from burning up.
• Place all of the veggies in a large bowl or baking dish. Drizzle with olive oil and season with salt, pepper, and garlic. With your hands, toss to combine well. Stick onion pieces in with the vegetables to coat with the marinade; avoid tossing once onion is added so that the onion does not fall apart.
• Alternate the vegetables with the onions on wooden or metal skewers. The onions will get nice and juicy rubbing up against the other veggies. You can do this up to a few hours before you grill them.
• Preheat a grill pan over medium-high heat.
• Arrange the skewers on the grill pan and cook, turning often, until slightly charred, about 15 minutes. Remove from grill and serve hot or at room temperature.
• *Cook's Note: To get skewer-able chunks of onions, cut the onions in half through the core and then cut each half into quarters. Remove 2 or 3 of the innermost layers, leaving the larger outermost layers. They will fit nicely on your skewers.

HALIBUT WITH ROASTED GRAPE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F.
• Salsa: add a splash of olive oil, tomatoes, pearl onions, grated zest and juice of lime, and thyme sprigs to a medium roasting pan.
• Season the tomatoes with salt and pepper; roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
• Fish: season with salt and pepper, zest from 1 lime and chopped thyme.
• Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat; when pan is hot, sear fish on both sides, about 1 to 2 minute per side.
• Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes.
• Roast fish with vegetables, moving vegetables in the pan to surround the fish; continue to roast until fish is cooked through and firm, about 7 to 9 minutes.
• Serve fish and roasted salsa with fresh watercress; drizzle each plate with some of the pan juices.

HALIBUT ZUCCHINI SAUTE

Steps:

• Sprinkle halibut with salt and pepper.
• Sauté zucchini, onion and garlic in 1 tbsp.
• oil for 2 minutes.
• Add tomato and parsley and cook covered for 1 minute.
• Remove from pan.
• Sauté halibut in 2 tbsps.
• hot oil until brown on both sides.
• Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
• Return vegetables to pan.
• Add lemon juice, salt and pepper to taste.
• Heat briefly.
• Recipe may be doubled.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

CHICKEN KABOBS WITH ZUCCHINI AND CHERRY TOMATOES

Steps:

• In medium glass bowl or dish, whisk together olive oil, parsley, vinegar, garlic, salt and pepper.
• Add chicken, zucchini and tomatoes; toss until lightly coated.
• Cover; marinate in refrigerator 2 hours or overnight.
• Drain chicken and vegetables, reserving marinade. Alternately thread chicken and vegetables onto skewers, ending with cube of chicken.
• Brush barbecue grid with olive oil.
• Grill kabobs, on covered grill, over hot coals turning frequently and brushing with reserved marinade. Cook the chicken until it is white in the center. Or, broil kabobs, 4 to 5 inches from heat, turning frequently and brushing with reserved marinade. Cook the chicken until it is white in the center.