Halibut Brochettes- 2 servings- 4 brochettes
- 1 pound halibut- remove skin and any brownish spots- cut halibut into 1 inch chunks
- 2 slices thick sliced smoked bacon- cut into 1-2 inch pieces
- Marinade-2 small or 1 medium lemon- zest and juice of both, 2 T soy sauce, 1 tsp Dijon mustard, 1 crushed clove of garlic-
Mix all marinade ingredients and let halibut chunks sit in marinade for 30-40 minutes. Just before skewering, drizzle lightly with about 1 T olive oil. Thread the halibut on soaked wooden skewers and alternate with 2 pieces of halibut and 1 piece of bacon.
Grill over hot coals about 3 minutes per side and then turn brochettes. Watch closely but ours were cooked in 8-9 minutes total.
Vegetable brochettes-alternate vegetables on soaked wooden skewers- zucchini, Italian squash, sweet or purple onion, tomatoes, peppers or your preference. Drizzle with olive oil, salt, pepper, and dried thyme. Grill over hot coals 5-8 minutes until crisp tender; cook them before the halibut brochettes and set aside.
Ensalada Chilena- slice fresh tomatoes- heritage tomatoes taste the best- and arrange in single layer on plate- sprinkle thinly sliced sweet onion (soaked in water to remove sharpness) over tomatoes. Thinly slice half an avocado and arrange on top of tomato and onion layers. Salt and pepper salad, then squeeze fresh lemon juice over top and lightly drizzle olive oil over all and serve immediately.
Dessert was fresh raspberries with a scoop of lemon sorbet and a light splash of Chilean pisco over top. Enjoy!