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Grilled Halibut Skewers & Herbed Pilaf

Featuring Mustard & Herbes de Provence Grilling Sauce and Cooked 100% Organic Super Grain Trio

INGREDIENTS (serves 2-4)

Skewers
  • 1 pound halibut, or other firm white fish, about 1 inch thick
  • 2 small zucchini, sliced 1/4 inch thick
  • 2 small orange bell peppers, cut into 2 x 2 inch squares
  • 2 long sprigs of rosemary, cut into 1-inch pieces
  • 1 tablespoon Núñez de Prado Extra Virgin Olive Oil
  • ½ cup Mustard and Herbes de Provence Grilling Sauce, divided
  • 4 metal skewers
Pilaf
  • 1 ear corn
  • 2 scallions
  • 1 bowl Cooked 100% Organic Super Grain Trio
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped mint

DIRECTIONS

REMOVE any skin from the halibut and cut the fish into 4 long strips. Cut each strip into 4 pieces. There should be 16 cubes of halibut, 1 inch thick.

THREAD the fish, zucchini, peppers and rosemary alternately onto the 4 metal skewers. Set aside.

HEAT your grill and give the cooking surface time to get hot. (Make sure your grill grid is very clean to prevent sticking.)

BRUSH the corn and scallions with some of the olive oil. Grill the corn and onions until lightly charred. Set aside.

BRUSH the halibut skewers lightly with olive oil, sprinkle with salt and place on the grill. Brush with 2 tablespoons of the Mustard & Herbes de Provence Grilling Sauce. Cook for 4 minutes. Turn the skewers and brush the other side with 2 tablespoons grilling sauce. Continue cooking for 4 more minutes. Remove the skewers to a serving tray. Brush with the remaining ¼ cup of the grilling sauce and let rest for 5 minutes.

Pilaf

While the skewers are cooking and resting, cut the corn kernels from the cob and rough-chop the scallions. Heat the Cooked 100% Organic Super Grain Trio, stir in the corn kernels, chopped scallions, basil, mint, and salt to taste.

 

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