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Author Topic: Halibut/Veggie Skewers-Pictorial  (Read 1364 times)

Dogbreath

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Halibut/Veggie Skewers-Pictorial
« on: June 21, 2016, 07:32:35 AM »

Decided to try & recreate the kind of dish I used to make in large quantities back in days of yore-here be proof.


Chunk of Halibut-thawed


Soy based Marinade -Soy sauce, water, grated Ginger, grated Garlic, Sesame Oil, Lemon juice, Ghanaian Chile powder, generous shots of Liquid Smoke


Thai Sweet Chile sauce marinade-TSCS, water, grated Ginger, Lime Juice, Peanut Butter, Black Pepper


Halibut chunks marinating-more about this later


Far too many veggies-note Potato is precooked


Assembled and ready to cook!


Thoroughly cooked-but not broiled


Cooling/perfuming the neighbourhood

As with all cooking this was a qualified success-not quite the dazzling dish of days gone by but I think my standards are higher now and I was sober when I ate.

The fish was marinated just a tad too long-one hour-when 20 minutes would have been lots; the Soy marinade can give the fish a bit of a leathery texture just the outside mind and the Lime in the TSCS had started to cook the protein  in the fish a la Ceviche.

Strongest flavour was the Soy/Garlic I can see it appealing to people who had been drinking the TSCS though had a 'moreish' appeal some nebulous combination of ingredients really worked well.

In the beginning I was just going to do Fish & Onions and that would have been fine finding too much info online meant a loss of focus OTOH there are lots of tasty leftovers.
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doja

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Re: Halibut/Veggie Skewers-Pictorial
« Reply #1 on: June 30, 2016, 06:32:48 PM »

Yum,  looks good!

Something I've learned is marinating is best done without salt as it "cures" which is usally undesirable unless curing.... A short soak is probably all you'd want to do with salt
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