1 red onion, cut in 1/4-inch wedges
1/2 teaspoon salt
2 teaspoons lemon-pepper seasoning
1 1/2 pounds halibut, cut into 32 cubes
32 grape cherry tomatoes (about 1 1/2 cups)
1 tablespoon olive oil plus a dab
Blanch the onion (to remove the harsh flavor) by plunging it in boiling
water for 30 seconds or
spreading the wedges on a plate, sprinkling with 1 tablespoon of water
and microwaving for 15 seconds.
Combine olive oil, salt and lemon-pepper in a bowl; toss with halibut.
Thread fish, tomatoes and onion on 8 skewers.
Heat up the BBQ or
Brush a grill pan with the remaining dab of oil
. Place over medium-high heat. Place as many skewers as fit in a single layer on the pan and cook 4 to 5 minutes on
each side, or until the fish is well-marked and flakes easily.
(To turn the skewers, grab both ends using tongs or potholders).
To keep warm, drape the skewers loosely with foil or place
in a 250-degree oven.
Repeat with a second batch of the skewers andserve immediately.
Makes 4 servings.
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