Halibut Provencal Kebabs

  •  2 Tbsp white wine vinegar
  •  ¼ cup minced sun-dried tomatoes in oil
  • 3 Tbsp chopped Fresh basil leaves
  • 1 Tbsp chopped fresh thyme leaves
  • 1 Tbsp chopped fresh savory leaves
  • 2 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 1/3 cup olive oil
  • 2 lb halibut, cubed
  • 1 red bell pepper, cored and cut into 1-inch-square pieces
  • 8 oz whole fresh mushrooms

 

PreparationServes 4

 

Preheat grill to medium-high. Stir together first 8 ingredients (through pepper) in a large bowl. Gradually whisk in olive oil in a slow, steady stream until blended.

 

Alternately thread halibut, bell pepper and mushrooms onto 8 skewers; brush with sauce. Cover and chill 30 minutes.

 

Grill 5 to 6 minutes on each side, or until done.