Lemon Teriyaki Halibut Kabobs
|Halibut steaks||1 1⁄4 Pound, cut 1 inch thick|
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Grated lemon zest||1 Teaspoon|
|Freshly squeezed lemon juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chopped green onions||2 Tablespoon|
1. Remove halibut skins and bones; cut into 1-inch (2.5 cm) cubes. Thread on 4 skewers. (If using wooden skewers, soak first in cold water for 30 minutes.) Arrange kabobs in shallow glass dish.
2. In a bowl combine teriyaki sauce, lemon zest and juice, oil and garlic; pour over skewers. Cover and marinate at room temperature for 15 to 30 minutes.
3. Reserving marinade, place skewers on greased grill over medium-high heat; cook, turning once, brushing with marinade, for 7 to 9 minutes or until fish flakes easily with a fork. (Alternatively, place on a broiler pan or rack set on a baking sheet; broil 4 inches (10 cm) from heat, turning once and basting with marinade, for 7 to 9 minutes or until fish flakes easily with a fork.) Transfer to a platter; garnish with chopped green onions and lemon wedges.