This was a recipe that used up some fish from the freezer and veggies from the fridge that needed to go. It was super easy to put together, and cooked quickly...which is always a plus on a weeknight! Served with whole wheat orzo mixed with mushrooms - that were sauteed with garlic, wine and parsley - and a tablespoon of parmesan cheese.
3 T extra-virgin olive oil
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
2 T fresh parsley, minced
1 t minced garlic
8 oz halibut or other meaty whitefish suitable for grilling; cut into 1 inch cubes
1 small zucchini, rinsed and ends trimmed; cut lengthwise and slice into 1/2 inch slices
1 C grape tomatoes, rinsed
1 bell pepper, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, salt, pepper, and oregano, parsley and garlic. Add halibut, zucchini, pepper, onion, tomatoes, toss until well coated. Let marinate for 30 minutes in the fridge.
Sidenote: since the peppers, zucchini and onion need to cook longer than the fish and tomatoes...I skewered them seperately from the fish/tomatoes and put them on the grill for a few minutes earlier than the rest.
Heat a grill or grill pan over medium-high heat. Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.