If you can't find blood oranges, substitute chunks of any juice oranges, tangerines or lemons. Using long metal skewers makes a nice presentation and makes it easier to remove the grilled fish. Serve with chive-studded rice or grilled asparagus.
- 1 1/2 to 1 3/4 pounds halibut steaks or medallions, at least 1 inch thick
- 5 medium blood oranges, halved
- 24 to 30 fresh bay leaves (may substitute dried bay leaves, soaked in water for at least 15 minutes)
- Coarse kosher or sea salt
- Freshly ground black pepper
Cut the fish into 1-inch cubes, slicing off the skin, and place in a large shallow dish. Cut 4 of the halved oranges into 4 equally sized chunks (with rind) for the kebabs. Squeeze the juice of the remaining orange over the fish.
Thread the orange chunks, fish cubes and bay leaves alternately onto long metal skewers, starting with the orange (cut side facing the pointed end of the skewer, to flavor the fish). Sprinkle with salt and pepper to taste, turning to coat all sides. Lightly coat with nonstick olive oil spray.
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute them evenly under the cooking area for direct heat. Lightly oil the grate. Grill the skewers for 6 to 8 minutes, turning so that all sides pick up color and the fish has firmed up just a bit. (The bay leaves may smoke a bit, but that's okay.) Be careful not to overcook. Serve hot.
Adapted from Cheryl and Bill Jamison's "The Big Book of Outdoor Cooking & Entertaining" (Morrow, 2006, $24.95).
Tested by Bonnie S. Benwick.
E-mail questions to the Food Section at email@example.com.