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1 tablespoon chopped fresh mint1 tablespoon chopped fresh oregano1 tablespoon chopped fresh chives1 teaspoon chopped fresh thymeKosher salt and freshly ground black pepperExtra virgin olive oil1 1/2 pounds halibut fillet, 1 to 1/4-inch cubes2 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 minutesPistachio Mint Salsa Verde
Mix the mint, oregano, chives and thyme in a small bowl. Add salt and pepper and 2 tablespoon olive oil. Stir together and add the fish. Stir gently to combine. Using a vegetable peeler or mandolin, slice lengthwise down the sides of squash until you have paper-thin slices, discarding the seeds. Heat an outdoor grill or indoor cast-iron ridged grill to medium-high. Toss the squash ribbons with 1 tablespoon olive oil in a small bowl until well coated. Alternately, thread the halibut and squash ribbons onto the skewers weaving the ribbons over and under so you have a wave effect. Season with salt and pepper. Place the skewers on a hot grill and grill on one side until the halibut has light golden grill marks, about 2 minutes. Turn them and continue cooking another 2 minutes. Remove from grill and place on serving plates. Serve with the Pistachio Mint Salsa Verde.
PISTACHIO MINT SALSA VERDE ½ cup fresh mint leaves½ cup fresh flat leaf parsley leaves1 clove garlic, minced3 tablespoons extra virgin olive oil ¼ cup shelled roasted and salted pistachios, coarsely chopped1 teaspoon finely grated lemon zest1 ½ tablespoons lemon juiceKosher salt and freshly ground black pepper Place the mint, parsley, mint and garlic on the work surface and finely chop. Place in a bowl and add the olive oil, pistachios, lemon zest and lemon juice. Stir together. Season with salt and pepper.
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