My friend Patsy Jamieson, food stylist for the magazine EatingWell, prepares fish kebabs the way the Greeks make souvlaki (shish kebab), using the traditional Greek flavorings of olive oil, lemon, garlic, oregano, and bay leaves. There are lots of options when it comes to the fish: swordfish, tuna—any firm fish will do, or for that matter even shrimp or scallops. Couscous, rice, or warmed pita bread would make a good accompaniment.
