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Cooking the halibut on rosemary skewers imparts such a full flavor throughout, however, these can be made with metal or bamboo skewers
In a bowl, combine the balsamic, dijon, and rosemary then whisk in the olive oil. Add the fish cubes and toss to coat. Refrigerate for 30 minutes in the refrigerator, mixing a couple of times to make sure all the fish is getting its fair share of the marinade.
Set the grill for direct heat; coat the grids with oil. Remove the fish from the marinade and thread onto the rosemary "skewers" (or metal or soaked bamboo); season lightly with salt and freshly ground pepper. Cook over high heat, until browned on one side (about 2 minutes or less), basting once with the marinade. Turn ONE time (they will fall apart if you try to mess with them too much); cook the other side until cooked to your liking; medium is my liking, just a bit opaque in the middle - that was about 1 - 2 minutes more. Remove and serve. Discard remaining marinade.
What to do when you want to have a great red wine with dinner, but you plan to make halibut?
What to do when you have been eating a lot of halibut and want to make it different?
Well, you can make these simple, delicious, Savory Rosemary Grilled Halibut Skewers. That’s what.
Many of my recipes for halibut are white wine friendly. I do have some red wine friendly ones, like Halibut with Herbs and Fennel Tomato, Baked Charmoula Halibut with Couscous, or Pan Seared Halibut with Fresh Tomato Sauce, but as I said, I wanted something different. So I started playing with flavors, first in my head, then in my bowl.
The flavors needed to be deep and rich.
I also wanted easy.
I also wanted to put it on the grill as that particular day our temperature was in the hundreds.
OK…I want a lot.
And I like to get what I want.
This easy combination of balsamic vinegar, extra virgin olive oil, Dijon mustard, and finely minced rosemary worked perfectly. I cubed the halibut into 1- inch cubes tossed it with the marinade and let it sit for 30 minutes in the refrigerator. As my hand was reaching into the drawer for my metal skewers I thought, why not use some rosemary branches as the skewer? Why not indeed. So I did.
The marinade flavored the outside of the fish, with some penetration into the flesh, but the rosemary skewer flavored the fish from the inside. And the leaves that were left onto the tips, got hot and smoky, adding an even deeper level of flavor*. Delish.
We served this with a Tempranillo; a medium bodied wine whose earthy nature complimented the rosemary tones in the fish. These skewers would also have worked with a Merlot or even a Zinfandel. Not a wine drinker? A dark beer would have worked, something like a stout or even an ale.
Easy peasy. That’s how I like my summer meals.
LindySez: *Naturally you could make these with bamboo or metal skewers, they just won’t have as much of a savory rosemary flavor. If you use bamboo, be sure to soak them for at least a half an hour in water so they don’t burn.
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