Grilled Halibut, Bay Leaf, and Lemon Kebabs


2 pounds halibut filet
6-8 lemons
Bamboo skewers
30 fresh small bay leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper


Cut halibut filet into 30 (1-inch) pieces. Slice lemons crosswise into 30 thin slices. Soak bamboo skewers and bay leaves in water for 1/2 hour. Thread each skewer with 1 bay leaf, 1 piece of halibut, and 1 lemon slice. Brush skewers evenly with olive oil, and sprinkle with salt and black pepper. Grill kebabs over medium heat for about 2-3 minutes per side.


Rori Trovato,

June 2011
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