- 1 pound [454 g] halibut steaks
- 1 small onion, quartered
- 1 large sweet green pepper, seeded and cut into 1-inch [2.5-cm] pieces
- 2 small tomatoes, halved
- 2 tablespoons [30 mL] soy sauce
- 1 teaspoon [5 mL] lemon juice
- 2 small garlic cloves, crushed
Anchovy Butter
- 1 tablespoon [15 mL] anchovy fillets, drained reserving a little oil
- 3 tablespoons [45 g] butter
- Lemon juice, to taste
- Pepper, to taste
- 1 tablespoon [15 mL] freshly chopped parsley
Fine Herb Butter
- 2 tablespoons [30 mL] freshly minced fine herb [tarragon, parlsey or dill] or 1 teaspoon [5 mL] dried
- 3 ounces [85 g] softened butter
- 4 wooden [not metal] 10 to 12-inch [25 to 30-cm] skewers
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- Remove skin from fish steaks; cut each steak into even-size cubes.
- Break-up onion quarters.
- Alternately thread onion pieces, sweet green pepper pieces, fish cubes and tomato halves onto skewers, 1 tomato half in the center of each skewer.
- Arrange skewers onto the rack of a microwave-safe roasting pan or on a rack, into a large, shallow dish.
- Mix together soy sauce, lemon juice and crushed garlic.
- Brush skewers with soy sauce mixture; cover skewers with plastic wrap, leaving an opening.
- Microwave for 4 minutes on 'MAXIMUM'.
- Uncover, turn, move and brush skewers with remaining soy sauce mixture.
- Cover skewers with plastic wrap; microwave for 4 minutes more, on 'MAXIMUM'.
- Meanwhile, prepare anchovy butter and/or fine herb butter.
- Serve brochettes, along with anchovy butter and/or fine herb butter.
Anchovy Butter
- Crush well drained anchovy fillets with reserved oil.
- Mix in butter.
- Mix in lemon juice, pepper and chopped parsley.
Fine Herb Butter
- Whipping vigourously, mix fresh or dried fine herbs into softened butter.
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