Halibut and Squash Ribbon Skewers with Pistachio-mint Salsa Verde

Ingredients

• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Extra virgin olive oil
• 1 1/2 pounds halibut fillet, 1 to 1/4-inch cubes
• 2 small yellow summer squash, about 12 ounces, cut into 1-inch cubes
• 2 small green zucchini, 12 ounces, cut into 1-inch cubes
• Bamboo skewers, soaked in water for 30 minutes
• ½ cup fresh mint leaves
• ½ cup fresh flat leaf parsley leaves
• 1 clove garlic, minced
• 3 tablespoons extra virgin olive oil
• ¼ cup shelled roasted and salted pistachios, coarsely chopped
• 1 teaspoon finely grated lemon zest
• 1 ½ tablespoons lemon juice