Wild Pacific Halibut Skewers with Citrus Dipping Sauce

Halibut-Skewers.jpg

By Cory Walby - Saturday Night Test Kitchen

Chef’s Note

If you are looking for a fast, simple and fresh way to entertain then look no further! These Wild Pacific Halibut skewers come together in no time, and will have you looking like a pro when they hit the table. Start the grill, we’re coming in hot!

 

Wild Pacific Halibut:

  • 8-10 - bamboo skewers, soaked in water for 30 minutes to 1 hour

  • 2 Lbs - Wild Pacific Halibut fillet, sliced into 1” x 1” x 3” to 4” pieces


Basting Sauce:

  • 3 Tbsp - honey

  • 1 Tbsp - rice vinegar

  • 2 tsp - sugar

  • 1 Tbsp - soy sauce

  • 1 Tbsp - water

  • ½ tsp - chili flakes

Citrus Dipping Sauce:

  • ½ - lemon, zested and juiced

  • 1 - lime, zested and juiced

  • 1 clove - garlic, finely diced

  • ½” piece - fresh ginger, finely grated

  • ¼ tsp - chili flakes

  • 1 tsp - sugar

  • 2 tsp - rice vinegar

  • 2 tsp - soy sauce

  • 2 tsp - water

  • sesame seeds and sliced scallion for garnish


DIRECTIONS

  1. Preheat grill or smoker to 400° F. While the grill is preheating, mix together all the ingredients for the Basting Sauce and set aside.

  2. Take each piece of the Wild Pacific Halibut and slide it onto a presoaked bamboo skewer. Set on a tray and have it ready for when the grill is hot and ready!

  3. While you are waiting for the grill to heat, mix together all the Citrus Dipping Sauce ingredients and pour into a serving dish. Set aside.

  4. When the grill or smoker is ready, take your halibut skewers and place them onto the grill. Close the lid and allow to cook for 2 to 3 minutes. When the time is up, flip and baste the grilled side with the Basting Sauce. Allow to cook for another 2 to 3 minutes. Flip and rotate the skewers 90 degrees to get that cross marking on it and baste again. Cook for 2 minutes. Flip one more time, and baste again, allowing to cook for another 2 minutes.

  5. Once the cooking is complete, baste one more time before placing onto your serving tray. Garnish with sesame seeds and sliced scallions.

Makes 8 to 10 skewers.

Recipe copyright ©2021 by Cory Walby, Saturday Night Test Kitchen. All rights reserved. Featured with permission.

July 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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