Chris' Recipes

Bon Appetite!

Bacon Wrapped Halibut and Scallop Skewers

Written By: Chris - Jan• 15•15

Halibut is one of our favorites.  This fish has a fresh and unique taste and we really like it’s lean, snow white flesh that has a delicate, sweet flavor.  We eat it often, so I try to come up with various ways to prepare it.  We enjoyed these simple skewers around the holidays.  When choosing fish, consider that Halibut is a great source of necessary nutrients for the body.  It contains few bones and is a very good source of high quality protein.  We just stocked up while on vacation in Seattle, where we purchased an entire large flatfish.  We had the Fishmonger fillet ours for us, but you can find halibut in most stores available fresh as steaks, fillets, or roasts; but it is also available frozen.  Halibut is good for you because it is rich in various nutrients including selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids.  We often eat Salmon as well, but if you compare Salmon to Halibut, the Halibut has slightly less calories, half the fat, and a bit more protein than Salmon does and it really pairs well with scallops.

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Ingredients:

Halibut, skinless & cubed
Scallops
Bacon, 1/2 Slices
1/3 Cup Pure Maple Syrup
1/3 Cup Soy Sauce
1 Tablespoon Dijon Mustard
2 Tablespoons Brown Sugar
1 teaspoon Sesame Oil
1 teaspoon Sriracha
Salt & Pepper, to taste

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Cube the scallops and halibut into even sized pieces.  Combine the soy sauce, maple syrup, mustard, oil, brown sugar and sriracha.  Stir until all of the sugar is dissolved.

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Par-cook the bacon on paper towels in the microwave for about five minutes and set aside.

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Wrap the fish in the bacon and skewer every other with scallop and halibut; using two sticks each.  Pour about half to two thirds of the marinade mixture over the skewers and reserve the rest to reduce for a salad dressing if desired.

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Place skewers and marinade into a zip tight bag and allow to marinade for at least 20 minutes.

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Boil the remaining liquid in a sauce pan over medium high heat, stirring frequently until it has been reduced in half and has become thick.  Set aside and allow to cool.

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Drizzle over salad greens and pan seared mushrooms if desired.
Preheat broiler.  Remove skewers from plastic bag and discard remaining marinade.

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Place the skewers on a shallow baking pan under heat and broil for just about five to eight minutes, depending on thickness of fish; or until scallops start to turn golden.

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Remove from oven and serve with roasted vegetables.  We enjoyed ours with one of Bill’s favorite Chardonnay’s.  A 2011 Wild Yeast, from Springfield Estate, South Africa.

Enjoy!
Cheers!
~Chris

 

 

 

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