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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

March 14, 2012 at 10:32 AM

Grilled halibut or lingcod and vegetable skewers a fun recipe for the next grilling party

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As the lingcod and halibut fisheries loom on the near horizon (in fact the coastal lingcod fishing season off La Push, Westport, and Ilwaco gets started on March 17), here is a simple and healthy recipe for the next BBQ grilling festivities.

Grilled Lingcod or Halibut Vegetable Kabobs

Ingredients

8 12-inch bamboo skewers (soaked in water)

24 ounce halibut or lingcod fillet

One red bell pepper

One green bell pepper

One yellow onion

16 cherry tomatoes

1 tablespoon finely chopped garlic

½ teaspoon of kosher salt

½ teaspoon of black pepper

6 tablespoons of olive oil

Directions

Cut halibut or lingcod into 24 small (1-inch) square cubes, and in a large bowl mix olive oil, garlic, kosher salt and black pepper. Add halibut into the marinade and leave in refrigerator for one hour.

Cut peppers (cored and seeded) and onions into small (1-inch) chunks, and using the skewers alternate placing halibut or lingcod wedges, peppers, onions and tomatoes. There should be three pieces of each per skewer.

Heat up charcoal or gas grill to medium-high heat, and make sure grill grates are cleaned.

Before adding the skewers make sure they are drizzled with olive oil to prevent sticking on the grill.

Grill fish until opaque in center and fully (but not over) cooked, turning kabobs occasionally for about six minutes.

Transfer kabobs to platter and serve with favorite side dish like rice pilaf or baked potato, and a side of tartar sauce.

(Makes four servings)

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