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Brochettes of halibut

Halibut an american dish, which has full of  nutrition for human. Tasty to eat, make healthy to body. Must try it at your home 

12 hours marinating, 
then 30 minutes 

Serves 4

4 fresh halibut steaks, weighing 700-900 g /1 1/2-2 lb
2 medium-sized onions
150 ml /5 fl oz dry white wine
150 ml /5 fl oz olive oil 
2 garlic cloves, finely chopped
60 ml /4 tbs finely chopped parsley
4 bay leaves, crumbled
salt and freshly ground black pepper
4 medium-sized tomatoes
boiled rice to serve

How Arrange 

1- Remove the skin and bones from the halibut steaks and cut the steaks into 4 cm /1 1/2 in squares. Cut 6 x 5 mm / 1/4 in thick slices from the middle of each onion. Discard the rounded ends. 

2- Combine the wine, olive oil, garlic, chopped parsley and rumbled bay leaves in a bowl, and season to taste with salt and freshly ground black pepper. 

3- Divide this marinade between 2 bowls. Place the fish in one bowl of marinade and the onion slices in the other, Leave to marinate overnight, turning the fish and onion from time to time and taking care to keep the onion slices intact. 

4- Cut off and discard the rounded ends of the tomatoes and slice each tomato into 4 slices, 5 mm / 1/4 in thick. 

5- When ready to cook, heat the grill. Slide a slice of tomato on to a skewer, followed by a square of fish. Repeat this order twice more, then finish with a slice of tomato- the skewer will therefore hold 6 squares of fish, 4 pieces of tomato and 3 pieces of sliced onion. Follow the same procedure for 3 more skewers. Brush with the marinade juices and grill for 10 minutes, or until tender, turning the skewers from time to time. 

6- Serve the brochettes on a bed of boiled rice. Accompany with Mousseline sauce. 

* For a more olive -tasting marinade, omit the wine and use 275 ml / 10 fl oz olive oil, flavored with salt, freshly ground black pepper and a little lemon juice. 


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