Thai-style Halibut on lemongrass skewers (Barbecue and Grilling)

 

               Served on a tropical leaf platter with a bowl of Golden papaya salsa, this aromatic appetizer is perfect for hot weather.

Serves 6 as an appetizer

• 12 (8-inch / 20 cm) lemongrass stalks or flat bamboo skewers, soaked for at least 30 minutes

Green curry marinade

• 1 can (14 oz / 400 ml) coconut milk
• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 1 tablespoon Thai green curry paste
• 1 kg (2 lb) skinless halibut fillet, cut into 3-inch (7.5 cm) pieces
• 1 recipe Golden papaya salsa (recipe below)

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, discard marinade, and thread onto lemongrass stalks, leaving space between pieces.
5. Grill for 10 minutes per inch (2.5 cm) of thickness, turning once, until fish is opaque and flakes easily with a fork.
6. Serve with Golden papaya salsa.

Golden papaya salsa

              Fragrant, colorful and delicious, this salsa is a great accompaniment to grilled fish, shellfish, chicken, lamb or pork.

Makes about 2 cups (500 ml)

• 2 cups chopped papaya or mango
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon hot pepper flakes

1. In a bowl, combine all ingredients.
2. Serve immediately or cover and refrigerate for up to 8 hours.

BON APPÉTIT