Halibut & Squash Ribbon Skewers & Pistachio-Mint Salsa Verde Recipe – Sunset Magazine

Halibut & Squash Ribbon Skewers & Pistachio-Mint Salsa Verde Recipe – Sunset Magazine

www.sunset.com

One year, chef and cookbook author Joanne Weir led a culinary tour to the Cinque Terre in Italy. "We went out on the Mediterranean, where we drank prosecco and

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Cooking tools:

  • Skewer
  • Grill
  • Microplane
  • Pepper mill
  • Peeler
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Tongs
  • Spoon
  • Plate

Ingredients

  • 1/2 cup packed fresh mint leaves plus 1 tbsp. chopped fresh mint
  • 1/2 cup packed flat-leaf parsley leaves
  • 1 garlic clove, minced
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup salted roasted pistachios, coarsely chopped
  • 1 teaspoon grated lemon zest
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • Kosher salt
  • freshly ground black pepper
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 pounds skinned halibut fillets, cut into 1- to 1 1/4-in. cubes
  • 4 medium zucchini (about 1 1/2 lbs. total)

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