This lemon, garlic, and fresh herb marinade adds rich flavor to fish or chicken.  I chose halibut for dinner tonight, as it is a soft, delicious white fish.  I breaded the filets, then sauteed them in a skillet to provide a nice, crispy crust, then finished them in the oven.  The marinade is also good on kabobs, such as swordfish, or mahi mahi, as they are both a more meaty type of fish, and can be threaded onto a skewer.  I’ve also used this marinade on chicken kabobs.  Just brush it on during the grilling or broiling process.  Be sure to reserve some for drizzling when serving!

Preheat oven to 300 degrees. Brush top of filets with lemon and herb marinade (see recipe below).   Dredge halibut filets on the top surface only, in flour, then beaten eggs, then panko bread crumbs.  I sauteed these in 2-3 Tbsp of vegetable oil (skin side up) in an oven proof skillet, for about 5 min over med/low.  Turn each filet over, and place the skillet in the preheated oven for another 5-7 min.  (140 degrees in the thickest part of the fish).

For skewers, place fish (mahi mahi or swordfish) or chicken cut into 1″ chunks, on skewers. I skewer my veggies on separate skewers.  That way, you can appropriately adjust the cooking time for each skewer.  I brush them all with the lemon and herb marinade.  Grill for about 10 -15 min, until lighly charred, and cooked through.

Marinade – 4 servings

1/2 c olive oil
3 cloves garlic, minced
zest of 1 lemon
juice of 1 lemon
1/2 tsp salt
1/4 tsp pepper
1 Tbsp each chopped fresh basil, oregano, and parsley (you can use any combination of herbs you like)

Combine marinade ingredients, and divide in half (Use 1/2 of mixture for brushing on skewers or fish filets, and reserve 1/2 of the mixture to drizzle when serving skewers or halibut filets).

Serve with rice pilaf, and the grilled veggies for an impressive dinner!