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Thai-Style Halibut on Lemongrass Skewers

From 300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig 15 minutes prep time + marinating time | Serves 4 Ingredients: 1 can (14 oz) coconut milk (regular or light) 2 tsp finely grated lime zest 2 Tbsp freshly squeezed lime juice 1 Tbsp Thai green curry paste 2 lb skinless halibut fillet, cut into 3-inch pieces 12 (8-inch) fresh lemongrass stalks or flat bamboo skewers, soaked for at least 30 minutes 1 recipe Golden Papaya Salsa (recipe follows) 1. In a bowl, whisk together coconut milk, lime zest, lime juice, and curry paste. 2. Place fish in a large sealable plastic bag and pour in marinade. Seal bag, toss to coat and refrigerate for at least 30 minutes or up to 8 hours, tossing occasionally. 3. Meanwhile, prepare a medium-hot fire in grill. 4. Remove fish from marinade, discarding marinade, and thread fish onto lemongrass stalks, leaving space between the pieces. Grill for 10 minutes per inch of thickness, turning once, until fish is opaque and flakes easily with a fork. Serve with Golden Papaya Salsa. Golden Papaya Salsa 10 minutes prep time | Makes about 2 cups Ingredients: 2 c chopped papaya or mango 1 tsp grated lime zest 2 Tbsp freshly squeezed lime juice 1 tsp hot pepper flakes 1. In a bowl, combine papaya or mango, lime zest, lime juice, and hot pepper flakes. Serve immediately or cover and refrigerate for up to 8 hours.

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