If you haven’t made your own pesto this summer, look for jarred pesto in the pasta sauce aisle. Any mild, firm fish will work for this simple entrée, including mahi-mahi or swordfish. If you use wooden skewers, soak them in water first to avoid them from charring in the broiler.
Ingredients 1½ pounds halibut, cut into 1-inch chunks 1 large red bell pepper, cut into 1-inch chunks 3 tablespoons prepared basil pesto 2 tablespoons white wine vinegar ½ teaspoon salt Cooking spray
PREPARATION 1. Place fish and bell pepper in a shallow dish and drizzle with pesto and vinegar. Toss gently to coat. Allow mixture rest for 5 minutes. 2. Preheat broiler. 3. Alternate fish and pepper pieces on each of 4 (12-inch) skewers; sprinkle lightly with salt. 4. Coat a broiler pan with cooking spray. Broil skewers for 8 minutes or until they reach your desired degree of doneness, turning once to avoid burning.