Salmon And Halibut Yakitori

Cooking Time: 20 Minutes
Seafood Alternatives: Cod, Swordfish, Flounder, Shark

3/4 lb. Salmon Fillets, skin and bones removed
3/4 lb. Halibut Fillets, skin and bones removed
8-10 Green Onions, trimmed with 1" green remaining
1/2 cup Mirin (sweet rice wine) or Dry Sherry
1/2 cup Soy Sauce, preferably reduced-sodium
1/2 cup Chicken Broth
2 tsp. Cornstarch stirred with 1 Tbsp. Water

Soak 8 bamboo skewers in cold water (30 minutes) before using. For sauce,
combine mirin, soy sauce and chicken broth in a small saucepan; bring to a
boil and simmer 1 minute. For glaze, pour 1/3 cup of sauce into small pan
and heat gently. Stir in cornstarch mixture and cook until thickened,
about 2 minutes. Set sauce and glaze aside and pre-heat grill. Cut Salmon
and Halibut into 11/2" squares, about 3/4" thick; cut green onions into
11/2" lengths. Thread fish, alternating Salmon and Halibut, on each
skewer, with green onion between fish pieces. Brush skewers with teriyaki
sauce and grill over medium-hot fire (1-2 minutes). Brush tops with
teriyaki sauce, turn skewers and continue grilling just until fish is
nicely browned and opaque through (1-2 minutes longer). Brush both sides
of skewers with teriyaki glaze and serve immediately. Servings Per Recipe:
4 Wine: Fruity White


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