You are here

Thai-Style Halibut on Lemongrass Skewers

by Karen Adler and Judith Fertig

Thai-Style Halibut on Lemongrass Skewers

Thai-Style Halibut on Lemongrass Skewers

Serves 6 as an appetizer

Twelve 8-inch (20 cm) fresh lemongrass stalks or flat bamboo skewers, soaked for at least 30 minutes

Green Curry Marinade

1                can (14 oz/400 mL) coconut milk                  1
                  (regular or light)

2 tsp          finely grated lime zest                            10 mL

2 tbsp        freshly squeezed lime juice                   25 mL

1 tbsp        Thai green curry paste                           15 mL

2 lb            skinless halibut fillet, cut into                    1 kg
                  3-inch (7.5 cm) pieces

1                recipe Golden Papaya Salsa                         1
                 

1. Prepare the marinade: 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 your grill.

4. Remove fish from marinade, discarding marinade, and thread onto lemongrass stalks, leaving space between pieces. Grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until fish is opaque and flakes easily with a fork. Serve with Golden Papaya Salsa.

 

 Recipe courtesy of 300 Big & Bold Barbeque & Grilling Recipes by Karen Adler and Judith Fertig


 

 


Additional resources