Halibut en Brochette

A great, light way to enjoy a favorite summertime fish. Serve on a bed of noodles or long-grain white rice.

1-1/2		pounds fresh or frozen halibut steaks, cut 1 inch thick
3		tablespoons olive oil
2		tablespoons lime juice
4		teaspoons soy sauce
1/2		pound large shrimp, peeled and deveined
		Vegetable oil for brushing skewers

Thaw fish, if frozen; remove skin and bones. Cut fish into 1-inch cubes and place in a shallow bowl. Combine oil, lime juice, and soy sauce; pour over fish. Let stand at room temperature 20 to 30 minutes.

Strain fish; reserve marinade. Alternately thread fish and shrimp on four 12-inch skewers. Lightly brush skewers with oil. Place skewers in center of cooking grate. Grill 10 to 12 minutes or until fish flakes easily with a fork, turning once and brushing with marinade halfway through grilling time.

Makes 4 servings.


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