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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This one is my own creation. Here is a good way to eat Halibut with your hands. When you're buying the roast, remember that there is a lot of bone and skin to discard. I say it better to have too much fish than not enough. So use your best judgment when it comes to the quantity of fish. Ingredients:
4 lbs halibut (roast) |
1/4 cup cooking oil |
1/4 cup dry vermouth |
1/4 cup cooking wine |
1/4 cup lemon juice |
1 teaspoon salt |
1 teaspoon oregano |
1 garlic clove |
1 bulb shallot |
12 ounces halibut |
3 bell peppers |
24 button mushrooms |
24 cherry tomatoes |
to taste pepper |
Directions:
1. Mix first half of ingredients together in a non-reactive dish or large Zip Lock bag. Soak skewers in water until needed. Slice fish and peppers in to 1” or 11/2” cubes/squares.
2. Marinate fish for 1 to 2 hours at room temperature before cooking. Drain and save marinade for basting.
3. Skewer fish and vegetables together and grill about 10 to 15 (depends or the size of your fish) minutes over Medium heat. Basting with reserved marinade.
4. Note:.
5. Getting nice cubes of fish will be easier if you start with a roast or a fillet vs. a steak.
6. Lemon juice will actually cook the fish while marinating. Do not over marinate.
7. Adding a little (very little) Apple or Hickory wood chips will add to the flavor.
8. I found that the marinate time was better at about 3 to 4 hours if you have large pieces of fish. Say 11/2” to 2” chunks. You may not want to leave it out that long, try the first hour or two in the refrigerator and the last few at room temperature Just for safety.
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