It’s the middle of summer, and I was looking for a seafood recipe that sounded delicious and was easy. This recipe from Epicurious fit the bill! I was playing golf with my friend, Lori, and she mentioned it. I HAD to have the recipe!
I’m pairing it with some great veggie skewers that I’ll grill to perfection.
Grilled Veggie Kabobs
Tomatoes and Basil w/ Balsamic Drizzle
(Adapted from Epicurious)
1/2 cup Parmesan cheese, grated
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons green onions, chopped
1/4 teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets
Preheat the oven broiler. Grease a baking dish.
In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
Arrange the halibut fillets in the prepared baking dish.
Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
GRILLED VEGETABLE KABOBS
(Adapted from All Recipes)
8 wooden or bamboo skewers
2 zucchinis, cut into 1-inch slices
2 yellow squash, cut into 1-inch slices
1/2 lb whole fresh mushrooms (button or portobello)
1 red onion, cut into chunks
1 red bell pepper, cut into chunks
1/3 cup extra virgin olive oil
1 1/2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp salt
1/8 tsp ground black pepper
Soak skewers in water for 10 to 20 minutes.
Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
***Cut up some tomatoes and basil and drizzle with Balsamic Glaze as a fresh side.