Halibut en Brochette
Alaskan Halibut is naturally light and lean, with a wonderfully fresh, versatile flavor and delicate texture.
And we procure only the smallest, purest, finest Halibut from this certified-sustainable fishery.
From time to time we are able to offer bulk amounts of Halibut at discounted prices… and this is one of those times!
Our 4-lb. Alaskan Halibut Pieces Pack presents small, brochette-size cubes in four separate 1 lb frozen blocks, at about half the cost of our regular 6 oz fillet portions. Thaw one block at a time for family dinners, or all four to serve a crowd.
Our 5 lb Random Weight Pack provides somewhat bigger portions in one solid block… perfect for a big gathering!
Either bulk pack offers a great way to feed families and friendly gatherings in delicious, healthful, affordable style.
Folks use them for stir-fries, stews, fish tacos, and sashimi or sushi rolls.
Today’s recipe is custom-made for our bulk packs of premium quality Alaskan Halibut.
It also includes Spot Prawns, but you can eliminate those for simplicity, and to feed fewer people.
Broiled or Grilled Halibut en Brochette
Serve the cooked fish on a bed of angel hair pasta, mugwort soba noodles, or long-grain rice (brown, basmati or jasmine), with stir-fried snow peas, napa, or the green vegetable of your choice.
Serves 6 (4 if made without the prawns)
4 (6 oz each) Alaskan Halibut fillet portions or 1 1/2 pounds Halibut pieces
3 tablespoons organic extra virgin olive oil
2 tablespoons lime juice
4 teaspoons soy sauce
1/2 pound (1/2 tub) Pacific Spot Prawns, peeled and deveined (optional)
Organic extra virgin olive oil for brushing skewers
- Thaw fish, cut into 1 inch cubes, and place in a shallow bowl.
- Combine oil, lime juice, and soy sauce; pour over fish. Let stand at room temperature 20‒30 minutes.
- Strain fish; reserve marinade. Alternately thread fish and shrimp on four 12 inch skewers. Lightly brush skewers with oil.
- Place skewers in center of cooking grate (or on broiler pan). Grill or broil 8‒10 minutes or until fish flakes easily with a fork, turning once and brushing with marinade halfway through grilling time.
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