This takes a little courage but not as much as it used to in the days before sushi. The fish “cooks” in the marinade and not in the oven – perfect for the summer.

2 cups halibut, cut into ¼-inch cubes

Lime juice to cover

1 cup chopped tomato

¼ cup chopped scallions

¼ cup olive oil

1 tablespoon white wine

1 tablespoon red wine vinegar

1 tablespoon chili sauce

Handful green olives

Salt and pepper

Place fish in a shallow glass dish and pour lime juice over.  Cover and let stand at room temperature for about 3 hours.  Mix together tomato, scallions, oil, wine, vinegar, chili sauce and olives.  Season with salt and pepper.  Drain fish and mix with remaining ingredients.  Chill for at least 1 hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!