All Photos by Karen Mordechai Recipes by Casey Solomon for Sunday Suppers

Kabobs of Artic Char, Swordfish, Green Pepper, Red Onion and Cherry Tomatoes

1 lb Artic Char 1 lb Swordfish 2 lb Peppers Two handfuls of Cherry Tomatoes 1 Red Onion

Soak the wooden skewers in water for a few hours. Cut the swordfish and artic char into cubes. Cut the green pepper and red onion into pieces that are similar in size to the fish. Thread a piece of fish, pepper, onion and tomato, repeating three times. Barbecue skewers for 10 to 15 minutes, or until vegetables are softened/browned and fish is cooked. Note that these skewers cook very quickly over hot coals - be sure to turn them more regularly than you would with meat.

Pine Nut, Caper and Golden Raisin Butter

3 ounces of pine nuts 1 ounce of salted capers rinsed and drained 3 ounces of golden raisins 2 sticks of butter

Gently warm the butter, when it starts to foam, add pine nuts. As these start to golden, add raisins and capers. Check for seasoning and finish with a squeeze of lemon.

Pour this wonderful mixture over the grilled fish & enjoy.