Grilled Halibut Skewers

Active time: 20 minutes

Total time: 1 hour for marinating plus 20 minutes

Yield: Serves 4 to 6

Marinade

1/4 cup coarsely grated yellow onion with juices (about 1/2 medium onion)

1/4 cup soy sauce or tamari

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 heaping tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

Other ingredients

2 pounds center-cut halibut fillets, cut in 1-inch chunks

2 red, yellow and/or orange bell peppers, seeded, cut in 1-inch chunks

1 large red onion, cut in 1-inch chunks

Parsley sprigs for garnish (optional)

Lemon wedges for serving

Directions

Whisk the marinade ingredients in a large bowl. Add the halibut chunks and gently turn to coat. Cover and refrigerate for 30 to 45 minutes.

While the halibut is marinating, soak 8 to 10 (8-inch) bamboo skewers in warm water for 30 minutes.

Prepare the grill for direct cooking over medium-high heat. Thread the fish on the skewers, beginning and ending with the halibut and alternating with onions and peppers. Lightly brush the vegetables with some of the marinade.

Grill the skewers over direct heat until the fish is charred in places and just cooked through, about 8 minutes, turning as needed. Arrange the skewers on a serving platter.

Garnish with parsley sprigs and serve warm with lemon wedges.