- 1 teaspoon parsley flakes
- 1 teaspoon ground sage
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 pound thick fish fillet, like halibut or mahimahi, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon (2-3 tablespoons)
- 1 teaspoon dill
- Arugula for serving
- Canola oil for prep pan
- 20 red cherry tomatoes
In a bowl, combine the parsley, sage, cumin, salt, and pepper. Add the fish cubes and toss to coat. Let stand for 10 minutes.
In a separate bowl, whisk the olive oil, lemon juice, and dill. Pour the mixture over the fish and toss to coat. Cover and refrigerate for at least 1 hour.
Meanwhile, submerge 12 long skewers (8- to 12-inches) in cold water. Let soak for 30 minutes. Line a platter with arugula. Set aside.
Coat a broiling tray with canola oil (or nonstick spray may be used). Preheat the broiler.
Thread the fish and tomatoes on the skewers, alternating. Set on the broiler pan and cook for 6–8 minutes, until the fish is cooked through. The skewers might start to smoke. Turn on the kitchen vent fan.
When done, transfer the kebabs to the arugula platter and serve immediately.
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