Monday, July 22, 2013

Grub It Up: Sundried Tomato Halibut Kebabs & Caprese Bread Salad

One of mom's most favorite foods in the world is sushi. And raw oysters are up there as well. But as soon as you cook fish, she thinks it tastes too, well, fishy. So she rarely ever makes it at home, despite the fact that it's really good for you. But this Armommy recipe looked so delicious, likely because it was accompanied by bread salad, that she thought she'd give it a try. The grilled fish itself isn't anything outstanding, BUT the sundried tomato sauce .... Amazing. Well, mom and dad thought it was amazing. We ate the obligatory three pieces of fish to get down from the table. But that's three more pieces than we'd otherwise eat. And mom liked that the sundried tomato sauce was easy to keep separate from the fish for the kids. Plus, we all loved the bread salad. So, all in all, a big win in our house.

p.s. the leftover halibut was delish in fish tacos (we'll all pretty much eat anything you put in a taco) and the bread salad was great with a little egg white omelet mixed with the sundried tomato sauce in the a.m. (and in hunks eaten out of the refrigerator, too).

Armommy's Sundried Tomato Halibut Kebabs & Caprese Bread Salad:

- 1/4 cup olive oil
- 1 tbsp lemon juice
- 2 tsp fresh rosemary, chopped
- pinch of salt and pepper
- 2 lbs halibut filet, cut into 2" chunks (you can use halloumi grilling cheese to keep it veggie)
- 2 lbs small zucchini, ends trimmed, cut into 1" slices
- wooden or metal skewers

- 1/4 cup sundried tomatoes in oil
- 1/2 tbsp dried oregano
- 1 tsp fresh rosemary
- 1 clove garlic
- 2 tbsp balsamic vinegar
- salt and pepper to taste

In small food processor, add the sundried tomatoes through balsamic vinegar. Garnish with salt and pepper. Set aside.

In a small bowl, whisk together the marinade: oil, lemon juice, rosemary, and salt and pepper. Set aside.

Prepare kebabs by alternating halibut and zucchini slices. Marinate in oil/herb mixture for at least ten minutes. Heat grill to hot or medium high.

Cook halibut skewers, approximately 1-1.5 minutes on each side or until desired doneness. Dip into sundried tomato sauce or gently brush sauce over the top of skewers after cooking.

Bread Salad
- 4 cups cubed, toasted hearty bread of choice
- 1 cup finely chopped boccancini style mozzarella balls
- 1 cup grape tomatoes, halved
- 1/2 cup fresh basil, finely chopped
- 1/2 cup Greek pitted olives, finely chopped
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar

In large salad bowl, mix ingredients together. Let sit for approximately 15 minutes prior to serving.

1 comment:

Cath said...

Bread salad! I wouldn't have thought of it but it sounds intriguing...