Fish Kebabs

Andre Baronowski

Serves 8 as an appetizer Hands-On Time: 15m Total Time: 25m

Ingredients

1 1/2 pounds tuna, shark, or halibut steaks
4 lemons
extra-virgin olive oil
salt
freshly ground black pepper
fresh chervil or parsley

Directions

Cut the fish into 1 1/2-inch cubes. With a sharp knife or vegetable peeler, remove strips of peel from two of the lemons, leaving the white pith behind. Cut the other two lemons into wedges for serving and set aside.
Alternate threading fish cubes and pieces of lemon peel on each skewer. Arrange on a plate and liberally sprinkle with olive oil, salt, and pepper.
Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium.
Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil or parsley.

By Jane Kirby, August 2001

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Quick Tip

This provides a tasty start to a barbecue dinner. For easier serving, remove the cooked fish from the skewers and pass it with toothpicks. If you're not going to grill the kebabs right away, keep them cold in a cooler or a refrigerator.