This recipe can be prepared in 45 minutes or less.
Ingredients
1 1/2 tablespoons Dijon mustard
3/4 teaspoon wasabi powder (Japanese horseradish powder) or 1 1/2 tablespoons prepared white horseradish
3 tablespoons chopped fresh chives
1 1/2 tablespoons dry Sherry
1 tablespoon minced peeled fresh ginger
10 ounces halibut steak, cut into 1-inch pieces
Olive oil
Bamboo skewers (soaked in water 15 minutes)
Red bell pepper squares
Directions
Prepare barbecue (medium-high heat). Stir mustard and wasabi in medium bowl to blend. Mix in chives, Sherry and ginger. Add fish; stir gently to coat. Let stand at room temperature 15 minutes.
Brush grill rack with oil. Thread fish on skewers alternately with bell pepper squares. Sprinkle with salt and pepper. Grill until fish is just opaque in center and peppers are slightly charred, turning occasionally, about 8 minutes.
