11/3 lbs. halibut, cut into 11/2-inch cubes
1/2 cup lemon juice
1 T. olive oil
11/2 tsp. minced garlic
1/4 tsp. crumbled dry mint leaves
1/8 tsp. crumbled dry oregano
1 red onion, cut into wedges
2 cups chopped fresh spinach
2 cups chopped green leaf lettuce
1 pint cherry tomatoes
Preheat charcoal grill or broiler. Rinse halibut; pat dry. In medium bowl, combine lemon juice, olive oil, garlic, mint and oregano. Add halibut chunks; stir to coat. Cover and chill 30 minutes. Drain halibut, reserving marinade. Bring marinade to boil in small saucepan; keep warm and reserve for dressing. Skewer fish, alternating red onion and halibut. Grill or broil 4 to 5 inches from heat 10 minutes or until opaque through center, turning fish once and basting with reserved marinade. In large bowl, combine spinach and lettuce. Toss in reserved dressing, tomatoes, fish and red onion. Serve.
Manuel & Karen Silva
San Jose, California