It’s mid-April, Easter vacation, and when it rains it pours – luckily and figuratively – in the houseguest department. Who needs to go away during a school vacation, when you live in the San Francisco Bay area? There is no shortage of beaches and nature to explore, food and wine to taste, museums and city to walk, and it can’t get any better than with the streak of brilliant weather we have had this week. Besides, if we don’t go away, then those who do go away, come to us.
We are reaching the end of a week of playing tourist in our own backyard, hiking Pacific coastal trails, tasting Napa wine, window shopping in Union Square, and having our senses titillated in Chinatown. My brother and his family have come and gone and return again this evening after visiting Yosemite National Park for a 3 day excursion. While they were gone, the kids have had friends sleep over, and a good friend from our Geneva days came round for a dinner – she was in town for business and we had the chance to catch up after 10 years over good wine and food. Next week when we are back to our usual routine I will rest.
As you might imagine, the kitchen chez nous has been busy and continually re-stocked. And for last night’s dinner I prepared these lovely fish kabobs for easy, elegant entertaining.
Grilled Salmon and Halibut Skewers
For the marinade:
1/4 cup (60 ml.) extra-virgin olive oil
1/4 cup (60 ml.) freshly squeezed lemon juice
1 medium yellow onion, grated, with juices
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 lbs. salmon fillet and halibut filet (thick pieces), cut in 1″ chunks
1 large red onion, cut in 1″ pieces
1 large red pepper, cut in 1″ pieces
1 large yellow pepper, cut in 1″ pieces
Italian flat leaf parsley for garnish
Soak 12 wooden skewers in hot water 30 minutes before using.
In a large bowl combine marinade ingredients. Whisk together. Add fish to marinade and toss gently to coat. Refrigerate at least one hour and up to 4 hours.
Preheat grill or oven grill.
Remove skewers from water. Thread 4-5 pieces of fish on each skewer, alternating with pepper and onion pieces. Grill, turning, until fish is brown and just cooked through, 6-8 minutes.
Arrange on a platter, salt and pepper to taste, and garnish with parsley sprigs.