Spiced Halibut with Lime Skewers
Pamela Salzman
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
¾ teaspoon dried oregano or 1 tablespoon chopped fresh
¾ teaspoon sea salt
¼ teaspoon crushed red pepper flakes
3 limes, divided
1½ pounds boneless, skinless wild halibut or other firm white fish, cut into 1-inch pieces
Heat a grill over medium heat. Combine spices and salt together in a small bowl. Slice 2 limes very thinly into rounds.
Skewer halibut and lime slices on double-pronged or 2 parallel skewers, beginning and ending with the halibut. Brush halibut with olive oil and sprinkle both sides with reserved spice mixture.
Brush grill with olive oil and grill skewers 2 ½ to 4 minutes on each side, depending on thickness, until fish flakes easily with a fork. Cut remaining lime into 6 wedges and serve with skewers.
NOTES
You can also thread cherry tomatoes or super thin ribbons of zucchini with the fish and lime.
You can make the spice mixture weeks in advance and keep in a glass jar at room temperature.
If you are using the lime slices, don't make the fish skewers more than an hour in advance otherwise the lime will "cook" the fish.
Printed version
