Ingredients
- 400 grams Sterling® Halibut fillet without skin
- 2 tbsp Herb oil with parsley for brushing after grilling
- 8 wooden skewers (should soak overnight in water)
- 8 pcs. Potato wedges / potato wedges / tortillas
- 20 leaves Fresh coriander
- Salt
- Satay sauce
- 150 grams of unsold peanuts
- 1 teaspoon cumin
- 1 dl Sunflower/rapeseed or peanut oil
- 1 dl coconut milk
- 1 tsp Lemon juice
- 1 teaspoon finely grated fresh ginger
- 1/4 red chili
- 1 clove of garlic
- 1 tablespoon sweet soy sauce
Instructions
Cut the fish into strips 3 cm thick and 10 cm long. Make sure you measure so that the fish fits the skewer and the grill you will be grilling on.
Start by salting the fish with a small pinch of salt per strip. Use spears that have been in water, they don’t catch fire so quickly. If necessary, you can use metal barbecue skewers.
Once you’ve got the coals hot, you can start grilling. Be careful, because when grilling our Sterling® halibut, you have to watch the heat so it doesn’t overcook. Rather, take the fish off after a while and let it rest, avoid burning it.
When you feel the fish has been heated through, you brush it with a little green herb oil or good olive oil and place it on a plate.
Heat the potato wedges on the grill (on the grate), add a little sauce, put the barbecue skewer into the potato wedge, squeeze around and carefully pull the skewer out. Then it’s ready to enjoy!
The satay sauce :
Mix all ingredients in a blender, run until the peanuts have been finely chopped. Try not to overcook as this makes for a very smooth sauce that lacks texture and good chunks of peanuts. Give the sauce a quick boil, season with salt and cool. Can be kept for a week if you keep it in the fridge.
A Japanese table grill (Yakitori) is perfect for this, but of course you can also use a regular charcoal or gas grill. Remember that it is the heat that roasts the fish and therefore it is important to have some distance from the grill.
Serving tips:
Toast, tortilla chips and herb mayonnaise go well with it
