Sun, sea and sand are beckoning as people are looking forward to their holidays and eating outdoors on the beach is great fun. Collecting driftwood, tending the fire, chatting over it, drinking wine and drinking in the smell of smoke and scents of sizzling food on the sea breeze are all part of the atmosphere. Some beaches prohibit open fires and have permanent barbeque pits but there is nothing like making your own from scratch and cooking as our ancestors must have done centuries before.
Fish cooks very quickly on barbeques and I like to cook mine on skewers as it makes it easier to eat. I have a Turkish recipe for Swordfish on Skewers but as Swordfish is an endangered species I have replaced it with Halibut which is a lean and mild, faintly sweet tasting fish with white flesh that cuts easily into chunks.
Halibut on Skewers
1 ½ lb halibut steaks
2 sliced lemons
5 green sweet peppers
1 onion, grated
2 cloves garlic, crushed
salt & pepper
2 tbsp lemon juice
1 cup olive oil
1 tbsp tomato paste
Cut the fish into large cubes. Slice the tomatoes and peppers. Put the fish into a bowl and add the marinade ingredients, mix and leave for 20 mins. Thread 4 cubes of fish per person onto metal barbeque skewers with slices of tomato, pepper, lemon and bay leaves. Brush the remaining marinade over the skewers and cook.
A chilled bottle of Château Saint Thibeaud (£5.30) would compliment the Halibut Skewers perfectly. It's a lovely crisp Bordeaux white predominantly made from the Sauvignon Blanc grape. It has plenty of body without being too heavy and really is a very pleasing easy drinking quality wine. Château Saint Thibeaud is a lovely pale golden colour with dominant and very refreshing hints of pear and citrus fruits. It's rounded and clean in the mouth and has gorgeous touches of lemon. Delicious!
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