Halibut Skewers With Zhoug SauceRecipe By: Eric Vellend
In this Middle Eastern recipe, smoky fish kebabs get a spicy kick from a verdant sauce of herbs, jalapeños and garlic.
- 2 tbsp extra-virgin olive oil
- 1⁄2 cup thinly sliced red onion
- 6 bay leaves
- 4 sprigs thyme
- Zest of 1 lemon removed with Y-peeler
- 1 1⁄2 lb. boneless, skinless halibut fillets, cut into
- 1″ chunks
- 1 1⁄2 cups cilantro leaves, packed
- 1⁄2 cup flat-leaf parsley, packed
- 2 jalapeño peppers, chopped
- 1 clove garlic, chopped
- 1⁄4 cup extra-virgin olive oil, plus more for grill
- 1⁄4 cup cold water
- 1⁄2 tsp ground cumin
- 1⁄4 tsp ground coriander
- 2 tsp white wine vinegar
- Salt and pepper, to taste
- Lemon wedges, for serving
Directions Yield: Serves 6
Zhoug is a spicy herb sauce from Yemen that’s also popular on falafel.
- To marinate fish, combine oil, onion, herbs and lemon zest in mixing bowl. Add fish. Mix.
- Cover and refrigerate up to 4 hours. Soak 12 6″-long bamboo skewers for at least 1 hour before assembling. Remove fish from marinade. Thread on skewers, 3 chunks per skewer. Cover and refrigerate.
- To make sauce, combine herbs, jalapeños and garlic in food processor. Pulse until finely chopped. With motor running, add oil and then water. Add spices, vinegar, salt and pepper. Pulse to blend. Refrigerate in airtight container up to 3 days.
- Preheat grill to high. Season fish with salt and pepper. Oil grate, and add skewers. Grill until cooked through, 2 minutes per side. Serve with zhoug sauce and lemon wedges.