It's only March, but our west coast weather is warming again. Last night we basked in the warmth of a patio fire and the light of a long evening -- a first iteration of summer's ritual.
barbequed cumin and lime halibut kabobs
couscous with mushrooms, pine nuts and parsley
Recipe: Cumin and Lime Halibut Kabobs
(from The Complete Canadian Living Cookbook, 2001)
11/2 lb halibut (or salmon, swordfish, monkfish) fillets
1 tsp grated lime rind
1/4 cup lime juice
1/4 cup vegetable oil
4 tsp Worcestershire sauce
1 small onion, minced
2 cloves garlic, minced
11/2 tsp ground cumin
In glass bowl whisk together all marinade ingredients. Set aside.
Cut fish into 11/2-inch chunks to make 24 pieces; add to marinade, tossing to coat. Cover and refrigerate for 30 minutes. Remove fish from marinade, reserving marinade. On each or skewers thread 6 pieces of fish. Place on greased grill over medium heat; baste with marinade. Close lid and cook, turning twice, for 10 to 12 minutes or until fish flakes easily when tested with fork.