A long-time favorite dish which happily still fits in with the lifestyle change. :)
The assembly is simple and the flavors straightforward.
I cut the halibut and salmon filets into large chunks to assure they remain succulent and juicy while grilling over mesquite.
This time I skewered chunks of sweet red bell pepper, with thick slices of zucchini, both green and yellow at each end to secure the fish. I use two bamboo skewers for each brochette; this technique secures the fish and vegetables for stability, making them easier to turn on the grill.
This time I served steamed brown rice, steamed fresh green beans with lightly sauteed sliced cremini mushrooms, and sliced tomatoes as sides.
I brush all sides sparingly with olive oil mixed with a little fragrant paprika, then sprinkle lightly with coarse sea salt and freshly ground black pepper right before placing them on the hot grill.
These make a great casual party entree, as they can be made a few hours ahead, wrapped with cling film and kept refrigerated until time to grill or broil them.
I always finish with snipped Italian Parsley, and offer lemon slices at the table.
This is certainly one of my favorite methods of serving salmon and halibut. If you try this combination I hope you like it, too!
Have a healthy and delicious day!