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Epicurious
Bon Appétit

Ginger-Wasabi Halibut Brochettes

3.4

(16)

This recipe can be prepared in 45 minutes or less.

With the fish, offer thinly sliced cucumber‑tossed in a dressing of rice vinegar and vegetable oil‑and some purchased sesame noodle salad. For dessert, side-by-side scoops of mango and raspberry sorbets look pretty sprinkled with toasted coconut. (Wasabi powder can be found in the Asian foods section of the supermarket.)

Recipe information

  • Yield

    Serves 2; can be doubled

Ingredients

1 1/2 tablespoons Dijon mustard
3/4 teaspoon wasabi powder (Japanese horseradish powder) or 1 1/2 tablespoons prepared white horseradish
3 tablespoons chopped fresh chives
1 1/2 tablespoons dry Sherry
1 tablespoon minced peeled fresh ginger
10 ounces halibut steak, cut into 1-inch pieces
Olive oil
Bamboo skewers (soaked in water 15 minutes)
Red bell pepper squares

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Stir mustard and wasabi in medium bowl to blend. Mix in chives, Sherry and ginger. Add fish; stir gently to coat. Let stand at room temperature 15 minutes.

    Step 2

    Brush grill rack with oil. Thread fish on skewers alternately with bell pepper squares. Sprinkle with salt and pepper. Grill until fish is just opaque in center and peppers are slightly charred, turning occasionally, about 8 minutes.

TagsSkewerHalibutFishSeafoodGingerHerbs & SpicesBell PepperVegetableMainDinnerNut FreeDairy FreeGluten FreeQuickEasyWeeknight MealsGrillingBon Appétit
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