Maximize char-grilled taste by skewering your fish:
Weekends are made for grilling, and this weekend was no completely different. California halibut is in season, and whereas halibut’s agency flesh is right for roasting thick filets on the grill, I choose to chop the fish into chunks, shortly marinate them, and thread on skewers. By doing this, extra of the fish flesh is uncovered to the flavors of the marinade, and there are extra edges and corners uncovered to the flames of the grill to crisp and char (that are the most effective bits). I like to string the fish with greens, resembling colourful bell peppers and onion. The greens add taste to the fish and brilliant shade and freshness to the skewers – plus they’re an effective way to stretch expensive fish to feed a crowd.
The important thing to those skewers is the marinade, which has an unlikely ingredient: coarsely grated yellow onion. The onion pulp and juice add pure sweetness and chunk to the marinade and properly stability its salt and acidity. Any thick firm-flesh fish, resembling halibut, tuna, swordfish, can deal with an extended marinating time, upwards of two hours, however half-hour to 1 hour is enough to infuse taste.
When assembling the skewers, be sure that all the elements are reduce in uniform measurement, 1 to 1 ¼ inches, together with any greens that could be threaded together with the fish, to make sure even cooking. Bamboo skewers ought to be soaked in heat water for not less than half-hour earlier than assembling. This can assist to forestall them from burning whereas grilling.
Grilled Halibut and Vegetable Skewers
Energetic Time: 20 minutes
Whole Time: 1 hour for marinating plus 20 minutes
Serves 4 to six
Marinade:
1/4 cup coarsely grated yellow onion with juices, about 1/2 small onion
1/4 cup soy sauce or tamari
1/4 cup contemporary lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha
1/2 teaspoon freshly floor black pepper
2 kilos halibut, reduce in 1-inch chunks
2 crimson, yellow, and/or inexperienced bell peppers, seeded, reduce in 1-inch chunks
1 giant crimson onion, reduce in 1-inch chunks
Parsley sprigs for garnish (optionally available)
Lemon wedges for serving
1. Whisk the marinade elements in a big bowl. Add the halibut chunks and gently flip to coat. Cowl and refrigerate 1 hour.
2. Whereas the halibut is marinating, soak eight (8-inch) bamboo skewers in heat water for not less than half-hour.
3. Put together the grill for direct cooking over medium-high warmth. Thread the fish on the skewers, starting and ending with the halibut and alternating with onions and peppers. Evenly brush the greens a few of the marinade.
4. Grill the skewers over direct medium warmth, till the fish is charred in locations and simply cooked by, about 8 minutes, turning as wanted. Organize the skewers on a serving platter, garnish with parsley sprigs and serve heat with lemon wedges.