By Lynda Balslev | TaseFood
Thick halibut fillets are ideal for grilling. Their firm texture will maintain shape without flaking apart on the grill, and their mild flavor is enhanced by the char and smoke. While you can simply grill the fillets whole, try cutting the fish into large chunks and threading the pieces on skewers. The smaller pieces will expose more edges and corners to the fire, which increases charring and the coveted crispy bits.
In this recipe, a quick marinade adds more flavor to the mild halibut. A key ingredient in the marinade is coarsely grated onion. The onion pulp and juice contribute sweetness and sharpness, nicely acting as a tenderizer and balancing the salt and acidity. Alternate the pieces of fish with sweet peppers and red onion on the skewers. The grilled vegetables will infuse more flavor into the fish and provide appealing color to the skewers. (Adding vegetables is also a great way to stretch pricey fish to feed a crowd.)
When assembling the skewers, make sure all the ingredients are cut in uniform size, 1 to 1 1/4 inches, including any vegetables that may be threaded along with the fish, to ensure even cooking. Other firm-fleshed fish, such as swordfish, tuna and salmon, can be substituted for the halibut. Bamboo skewers should be soaked in warm water for at least 30 minutes before assembling to help prevent them from burning on the grill.
Grilled Halibut Skewers
Active Time: 20 minutes
Total Time: 1 hour for marinating plus 20 minutes
Yield: Serves 4 to 6
Marinade:
1/4 cup coarsely grated yellow onion with juices (about 1/2 medium onion)
1/4 cup soy sauce or tamari
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 heaping tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 pounds center-cut halibut fillets, cut in 1-inch chunks
2 red, yellow and/or orange bell peppers, seeded, cut in 1-inch chunks
1 large red onion, cut in 1-inch chunks
Parsley sprigs for garnish (optional)
Lemon wedges for serving
Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate for 30 to 45 minutes.
While the halibut is marinating, soak 8 to 10 (8-inch) bamboo skewers in warm water for 30 minutes.
Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables with some of the marinade.
Grill the skewers over direct heat until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter. Garnish with parsley sprigs and serve warm with lemon wedges.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.