Lemon and Thyme Halibut Chunks
This is an easy portable dish to prepare on site, or it can be prepared ahead
and served at room temperature.
2 pounds halibut fillets, about 1-inch thick, cut into 1-inch
Grated zest of one lemon
2 tablespoons fresh lemon juice
4 or 5 fresh thyme sprigs, each about 4-inches long
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 bamboo skewers, soaked in water 30 minutes
INSTRUCTIONS: Put the cubed halibut in a bowl and add the lemon zest, lemon
juice, thyme sprigs, minced thyme, salt and pepper. Turn the fish to coat them.
Cover and refrigerate for 20 to 30 minutes and up to 6 hours.
Build a fire in a grill.
Thread the halibut cubes onto the bamboo skewers. Discard the thyme sprigs.
Place the skewers on an oiled grill rack 5 or 6 inches from the heat source, and
grill, turning once, until golden on the outside and just opaque throughout,
about 5 minutes on each side.
Serve hot, or wrap in foil and serve later at room temperature.