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Greek Out: Halibut and Halloumi Skewers as Main Event Lunch
Confirmed
In Short: Trick Williams needed a lot of things to go right at Sunday Night’s Main Event to capture the United States Championship for the second time.
When lunch is the main event, Trick Williams needed a lot of things to go right at Sunday Night’s Main Event to capture the United States Championship for the second time. However, the focus here is on a culinary twist: a 'Greek Out' take on halibut and halloumi skewers, which serves as a main dish or an appetizer for a crowd.
For Trick Williams, the concept of a main dish is more about a feeling than a set formula, and it’s not just about dinner. In his cookbook, 'Greek Out,' the main dishes chapter starts with an explanation of what a main dish means to him. Growing up, the biggest meal of the day was usually lunch, and for this main dish, the idea is simple: rub the halibut with sumac and cinnamon and a little drizzle of olive oil, grill until caramelized and charred, then hit it with some honey.
Halloumi, a firm, salty cheese, holds its shape well and pairs nicely with the tender, juicy halibut. The recipe serves 4 as a main dish or 10 as an appetizer. To prepare, grate lemon zest, mix with sumac, garlic powder, onion powder, salt, pepper, and cinnamon, then sprinkle over the halibut cubes and toss with olive oil. Grill the skewers until they are caramelized and charred, then serve with a drizzle of honey for a chewy, creamy, cheesy, sweet, and salty handheld barbecue dish.
Trick Williams explains, 'The way I grew up thinking about meals, a main dish is more of a feeling than a set formula, and it’s definitely not just about dinner. For this main dish, the idea is simple: rub the halibut with sumac and cinnamon and a little drizzle of olive oil, grill until caramelized and charred, then hit it with some honey.' This approach to cooking and eating challenges traditional notions of when and how a main dish should be served, making lunch the star of the meal.
What's confirmed
- Serves 4 as a main or 10 as an appetizer 2 teaspoons grated lemon zest (from 1 to 2 lemons) 1 pound skinless wild halibut, cut into 1-inch cubes Prep the halibut: If using wooden skewers, soak them in water for 20 minutes.
- Use paper towels to pat the halibut cubes dry, then transfer to a medium bowl.
- Most people, understandably, immediately think of dinner.
- Because in many places that’s the biggest meal of the day, and it’s usually meat plus starch plus vegetable.
What's still developing
- Sprinkle with the seasoning mixture and 1 tablespoon of the olive oil and gently toss to coat the fish.
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