My son suddenly wants to eat lemons! We were at the grocery store the other day and he asked me to buy lemons. I asked, “Do you want me to make lemonade?” He said, “no, I just want to eat lemons.” Well, I was curious and the thought of fresh squeezed lemonade sounded great, so I bought a bag of lemons for us to share. Sure enough that boy enjoys sucking on lemons! He even asked if a lemon tree would grow in our backyard.
I put a couple of lemons aside for him and was still able to make that lemonade. It was a hit and is already gone. But all this talk of lemons gave me a hankering for fresh fish with lemon squeezed over it, which made me think of shrimp (which my son also loves) and the beach and the end of school and SUMMER! What a wonderful time of year.
As I walked outside tonight the air was just right – cool but warm, the perfect early summer air with the promise of so much summer time fun to come. So get your summer started and throw this fish on the grill with some lovely lemons or save this recipe for your beach trip. Just remember to enjoy this glorious time of year wherever you are!
1 1/2 pounds tuna, shark, or halibut steaks
4 lemons
Extra-virgin olive oil
Salt
Freshly ground black pepper
Fresh chervil or parsley
-Cut the fish into 1 1/2-inch cubes. With a sharp knife or vegetable peeler, remove strips of peel from two of the lemons, leaving the white pith behind. Cut the other two lemons into wedges for serving and set aside.
-Alternate threading fish cubes and pieces of lemon peel on each skewer. Arrange on a plate and liberally sprinkle with olive oil, salt, and pepper.
-Light a charcoal grill and allow the coals to burn until covered with gray ash or heat a gas grill to medium. Cook the kebabs, turning frequently, for 10 minutes. Serve with the lemon wedges and fresh chervil or parsley.
By Leigh Sackett [email protected]