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Halibut
Kabobs with Tahini Sauce
Ingredients:
1 lb Comeau’s halibut fillets,
1 inch thick
2 tbsp. olive oil
1 lemon
¼ cup tahini sauce*
1 glove garlic, minced
½ tsp. ground cumin
¼ tsp. salt
*Tahini sauce: You can buy it in Asian store or do your own: mix
¼ cup of water with ¼ cup tahini (sesame paste), 1 tsp. grated lemon
rind, 2 tbsp. lemon juice, 1 tsp. chopped fresh parsley, 1 clove
of garlic minced and a pinch of sugar.
Yield: ½ cup/125 ml.
Directions:
-Cut fish into 1 inch cubes,
thread onto skewers: brush with oil.
-Grate rind from lemon to make 1 tsp.: squeeze and strain juice
to make ¼ cup. In bowl, stir together lemon rind, 2 tbsp. of the
lemon juice, the tahini sauce, garlic, cumin and salt: whisk in
1/3 cup hot water.
-Place kabobs on greased grill over medium-high heat or under broiler:
close lid and cook, turning once, until flakes easily when tested,
5 to 10 minutes. Drizzle with remaining lemon juice. Serve with
tahini sauce.
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