Thai-Style Alaska Halibut Lemongrass Skewers
Makes 4-6 servings
Pair with Robert Mondavi Private Selection Johannisberg RieslingFresh lemongrass adds a fragrant citrus note to halibut. If using the packaged lemongrass stalks available in the produce section of the grocery store, cut them lengthwise into 4 more slender stalks to use as skewers. If you can't find lemongrass, simply use wooden skewers for a less citrusy taste.
2 Tablespoons vegetable oil
1 Tablespoon green curry paste
1 Tablespoon freshly grated ginger
1 Tablespoon rice wine vinegar
1 teaspoon nam pla or bottled Thai fish sauce
1 teaspoon toasted sesame oil
1½ pounds Alaska Halibut steaks or fillets, skin and bones removed, cut into 1½- inch pieces
12 fresh lemongrass skewers, each about ¼-inch in diameter and 6 inches long
In small bowl, thoroughly blend oil, curry paste, ginger, rice wine vinegar, fish sauce and sesame oil. Brush the paste on the halibut pieces; cover and refrigerate for 30 minutes.
Preheat grill or broiler/oven to medium-high heat. Thread halibut onto skewers, 2 to 3 pieces per skewer. Place skewers on a well-oiled grill or spray-coated broiling pan. Grill or broil halibut 5 inches from heat source for 4 to 5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.
Nutrients per serving: 215 calories, 10g total fat, 1g saturated fat, 42% calories from fat, 44mg cholesterol, 29g protein, 2g carbohydrates, 0 fiber, 167mg sodium, 68mg calcium and .6g omega-3 fatty acids.
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