Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
1 tablespoon chopped fresh mint1 tablespoon chopped fresh oregano1 tablespoon chopped fresh chives1 teaspoon chopped fresh thymeKosher salt and freshly ground black pepperExtra virgin olive oil1 1/2 pounds halibut fillet, 1 to 1/4-inch cubes2 small yellow summer squash, about 12 ounces, cut into 1-inch cubes 2 small green zucchini, 12 ounces, cut into 1-inch cubes Bamboo skewers, soaked in water for 30 minutesPistachio Mint Salsa Verde
Mix the mint, oregano, chives and thyme in a small bowl. Add salt and pepper and 2 tablespoon olive oil. Stir together and add the fish. Stir gently to combine. Using a vegetable peeler or mandolin, slice lengthwise down the sides of squash until you have paper-thin slices, discarding the seeds. 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 the halibut and squash ribbons onto the skewers weaving the ribbons over and under so you have a wave effect. Season with salt and pepper. 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.
PISTACHIO MINT SALSA VERDE ½ cup fresh mint leaves½ cup fresh flat leaf parsley leaves1 clove garlic, minced3 tablespoons extra virgin olive oil ¼ cup shelled roasted and salted pistachios, coarsely chopped1 teaspoon finely grated lemon zest1 ½ tablespoons lemon juiceKosher salt and freshly ground black pepper Place the mint, parsley, mint and garlic on the work surface and finely chop. Place in a bowl and add the olive oil, pistachios, lemon zest and lemon juice. Stir together. Season with salt and pepper.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!