Lemon and Thyme Halibut Kebabs

2 lbs. halibut fillets, about 1-inch thick, cut into 1-inch cubes
grated zest of one lemon
2 T. fresh lemon juice
4 or 5 fresh thyme sprigs, each about 4-inches long
1 t. minced fresh thyme
1/2 t. salt
1/2 t. freshly ground black pepper
8 bamboo skewers, soaked in water 30 minutes

Put the cubed halibut in a bowl and add the lemon zest, lemon juice, thyme sprigs, minced thyme, salt and pepper. Turn the fish to coat them.

Cover and refrigerate for 20 to 30 minutes and up to 6 hours.

Build a fire in a grill.

Thread the halibut cubes onto the bamboo skewers. Discard the thyme sprigs. Place the skewers on an oiled grill rack 5 or 6 inches from the heat source, and grill, turning once, until golden on the outside and just opaque throughout, about 5 minutes on each side.

Serve hot, or wrap in foil and serve later at room temperature.

Serves 8.

Picnic Basket From Kim of Kim's Whim