Salmon and halibut yakitori

4 servings

Ingredients

Quantity Ingredient
¾ pounds Salmon fillet, skin and bones removed
¾ pounds Halibut fillet, skin and bones removed
8 To 10 Green onion, trimmed with one inch green remaining
Teriyaki Sauce
¼ cup Mirin (sweet rice wine) or dry sherry
½ cup Soy sauce, preferably reduced-sodium
½ cup Chicken broth
2 teaspoons Cornstarch, stirred with 1 tbs water
Calories: 287 Total Fat (g): 8

Directions

Description:

Yakitori is the Japanese term for small skewers of meat-often chicken-brushed with with teriyaki sauce and grilled. Yakitori stands abound in Japan, making it a favorite snack food or quick lunch on a busy day. Some of the teriyaki sauce used for the fish can be used to season eggplant before grilling. An unusual, and unusually delicious, accompaniment is grilled rice cake.

For a traditional teriyaki finish, cornstarch is added to part of the sauce, making a shining glaze to brush on the fish before serving.

("Teriyaki" means "shining broil" in Japanese.) You can omit this step if you like.

Bamboo skewers 6 inches long are best for this recipe. Soak them in cold water for at least 30 minutes before using.

Instructions:

Teriyaki Sauce:

To make the sauce, combine the mirin, soy sauce, and chicken broth in a small sauce pan. Bring to a boil and simmer for 1 minute. For the teriyaki glaze, pour ⅓ of the teriyaki sauce into a small pan and heat gently. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Set aside the sauce and glaze.

Salmon and Halibut Yakitori:

Preheat the grill.

Cut the salmon and halibut into 1½ inch squares, about ¾ inch thick. Cut the trimmed green onions into 1 ½ inch lengths.

Thread four pieces of fish, alternating salmon and halibut, on each skewer, with three pieces of green onion between the fish. Brush the skewers with some teriyaki sauce and let sit until grill is ready.

Grill the fish skewers over a medium-hot fire for 1 to 2 minutes.

Brush the tops with teriyaki sauce, turn the skewers and brush the cooked side with teriyaki sauce. Continue grilling just until the fish is nicely browned and opaque through, 1 to 2 minutes longer.

Brush both sides of the skewers with the teriyaki glaze and serve immediately.

Source/Author: Simply Seafood / typo Bob Shiells Nutrition: per: Serving

: Protein (g): 40 Saturated Fat (g): 1 : Sodium (g): 1184 Cholesterol (mg): 60 : Carbohyrates (g): 6 Notes:

See recipes for Grilled Rice Cakes and Grilled Whole Japanese Eggplant. Submitted By BOB SHIELLS On 08-08-95

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