Ingredients
2 pounds halibut filet
6-8 lemons
Bamboo skewers
30 fresh small bay leaves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Method
Sources
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Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dome thermometer for grill or smoker lid — monitor pit temperature
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Cut halibut filet into 30 (1-inch) pieces. Slice lemons crosswise into 30 thin slices. Soak bamboo skewers and bay leaves in water for 1/2 hour. Thread each skewer with 1 bay leaf, 1 piece of halibut, and 1 lemon slice. Brush skewers evenly with olive oil, and sprinkle with salt and black pepper. Grill kebabs over medium heat for about 2-3 minutes per side.