A Taste of the Mediterranean!
A nice, mild, white fish, grilled with veggies and a delicious herby, pistachio and mint sauce is a fabulous way to eat healthy foods this spring and summer.
I love using grouper, halibut, or mahi-mahi since they all stand up well to being grilled and are less likely to fall apart. You can also use a grill pan if you decide to use cod, tilapia or a flakier fish fillet that might disintegrate on a skewer.
BE BRAVE and change out or add other veggies to the skewers (see a veggie skewer recipe, that has lots of other options for vegetables to add to these fish skewers) or serve this delicious fish with a nice big salad.
Let’s start that grill!
Grilled Fish with Pistachio-Mint Sauce
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
3 tablespoons chopped mint
6 tablespoons O&V Basil EVOO *
¼ cup O&V Pistachio Pesto *
1 teaspoon grated lemon zest (from one lemon)
1 tablespoon lemon juice
1 tablespoon O&V Lemon & Herb Rub *
1 tablespoon chopped fresh oregano
1 tablespoon chopped chives
1 teaspoon chopped fresh thyme
1 – 1½ lb skinned halibut cut into 1-inch cubes
2 zucchinis
2 yellow squash
¼ cup salted, roasted pistachios, coarsely chopped
Preparation
In a medium bowl, combine the 1 tablespoon of chopped mint, oregano, chives, thyme, Lemon & Herb rub, 2 tablespoons of Basil EVOO. Season to taste with salt and pepper. Add the fish cubes and stir gently to coat the fish evenly.
Make the sauce by combining the remaining 2 tablespoons of minced mint with the Pistachio Pesto. Add 1-2 tablespoons of Basil Oil, lemon zest and lemon juice to create a sauce. Season with salt and pepper to taste.
Use a vegetable peeler or a mandoline to slice the zucchini and squash lengthwise into long paper-thin ribbons until you reach the seeds. Then turn the squash around and repeat to cut more ribbons. Discard the core with the seeds. Toss the ribbons with the remaining 1-2 tablespoons of oil.
Preheat the grill to 450F or medium-high or place a grill pan on the stove over a medium high flame. Lightly oil metal skewers or soak wooden skewers in water for 30 minutes before adding the fish and vegetables.
Alternately skewer the fish cubes, yellow squash and green zucchini ribbons onto the skewers. With the vegetable ribbons, weave them over and under to create a wave effect.
Arrange the skewers on direct heat on the grill or on the grill pan and cook turning once until halibut has light golden grill marks and is cooked through (about 2-3 minutes on each side).
Place the cooked skewers on a plate, drizzle with the sauce and garnish with toasted pistachio nuts. Serve with additional sauce.
Serves 4 – 6
Active time 30 minutes Total Time: 30 minutes
Notes
* The Basil EVOO adds a nice additional layer of herby flavor to the fish and veggies. The Lemon & Herb Rub adds citrusy notes to the fish and the Pistachio Pesto is the star ingredient of this dish. You can use a Garlic or Unflavored EVOO and substitute the herb mix with your favorite lemony spice mix.
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free Option, Grilled Fish, Halibut and Zucchini Skewers, Basil EVOO, Pistachio Pesto, Lemon & Herb Mix, Easy Entertaining, Summer Entertaining, Mediterranean Diet, Seafood, Grilling,
