North Bay Woman

36 NORTH BAY WOMAN | S P R I N G 2 0 1 7 1 teaspoon chopped fresh thyme Kosher salt and freshly ground black pepper Extra virgin olive oil 1 1/2 pounds halibut fillets, cut in 1 to 1/4-inch cubes 4 medium green zucchini, 1½ pounds Bamboo skewers, soaked in water for 30 minutes Pistachio mint salsa verde Mix the mint, oregano, chives and thyme in a small bowl. Add salt and pepper and 2 tablespoons olive oil. Stir together and add the fish. Stir gently to combine. Using a vegetable peeler or mandolin, slice lengthwise down the sides of zucchini until you have paper-thin slices, discarding the center seeds. Place the squash on a baking sheet lined with paper towels. Dust lightly with salt and let sit 5 minutes. 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 a chunk of halibut and a ribbon of squash on the skewers. Season with salt and pepper. Brush the fish and zucchini with oil. 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. Serves 6. WEIR con't on page 53 > Above: Weir at her restaurant Copita Tequileria y Comida in Sausalito. –– Photo by of Thomas J. Story, courtesy of Sunset 24 Bellam Blvd. • San Rafael 415-454-1983 • www.bellamstorage.com OPEN 7 DAYS A WEEK Monday-Saturday: 7am-7pm • Sunday: 10am-6pm "Your Green Resource for Moving & Packing Supplies" Celebrating 11 Years Solar Powered & Certified Green Best Self Storage Come by for a Tour Boxes & Packing Supplies Shop Here and Save!! Best Prices Best Quality Best Selection Best Service Visit our Store Thank You for choosing us

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