Author Notes
Grilled fish with a deed flavorful sauce and glaze. —Greg Fontenot
Ingredients
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4 (4 to 6 oz. each)
Halibut steaks
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1
onion
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2
mangos
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1/2 cup
pineapple jam
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1 cup
Bock beer
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1 tablespoon
lime juice
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1/2 teaspoon
chili powder
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1/4 teaspoon
ground cumin
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1/4 teaspoon
ground cinnamon
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1/8 teaspoon
griund allspice
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1/8 teaspoon
ground nutmeg
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1/2 teaspoon
salt
Directions
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Soak 4 bamboo skewers in water.
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Cut halibut, onion and mango into bite sized pieces and place on skewers alternating between the three ingredients.
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Mix remaining ingredients in a saucepan and cook until reduced and thickened. Divide sauce into two bowls.
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Prepare grill for high heat grilling.
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Place skewers on oiled grill and brush with glaze. Cook on the first side for 5 minutes. Turn, brush with additional glaze and cook 4 minutes or until the fish pulls apart in big flakes.
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Serve grilled skewers with reserved glaze drizzled over the each skewer.
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