Saturday, March 20, 2010


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
gratineed tomoatoes
couscous with mushrooms, pine nuts and parsley
white wine

Recipe:  Cumin and Lime Halibut Kabobs
(from The Complete Canadian Living Cookbook, 2001)

11/2 lb halibut (or salmon, swordfish, monkfish) fillets

for marinade:
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
1/4 pepper

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.

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1 comment:

  1. Oh it's the start of a new season of outdoor living! Love the photos and the fire! Your plate looks delicious.