Food Network: Halibut Kabobs with Zucchini and Grape Tomatoes

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Halibut Kabobs with Zucchini and Grape Tomatoes
Recipe courtesy Dave Lieberman

Ingredients
3 medium zucchini, rinsed and ends trimmed
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds halibut or other meaty whitefish suitable for grilling
1 1/2 pints grape tomatoes, rinsed
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano

1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

Instructions
Halve zucchini lengthwise and then cut into 1/2-inch
slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat
over medium-high heat. Add the zucchini and season generously with salt. Saute
until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove
from heat.

Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large
mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest,
salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add
zucchini once cooled.

Assemble skewers and pour the remaining marinade over them. Cover with plastic

wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30
minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook"
the fish.

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.