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500 g skinless halibut fillets, about 1-in. thick
500 g skinless salmon fillets, about 1-in. thick
2 tbsp canola oil
1 tsp lemon pepper seasoning
1 lemon
1/3 cup wildflower honey
freshly ground black pepper
Oil grill and heat barbecue to medium-high. If using wooden skewers for kebabs, soak in water. Meanwhile, slice fish into large even-sized chunks, about 11/2 in. (3.5 cm). Place in a large bowl. Add oil and lemon pepper, then gently stir to coat.
Using 2 skewers per kebab, alternately thread halibut and salmon chunks onto skewers, about 4 per kebab, leaving a small space between chunks. Squeeze juice from lemon into a small bowl. Stir in honey and grind in a little black pepper.
Barbecue kebabs, with lid closed, turning halfway through, for 8 min. Then generously brush with honey sauce and continue barbecuing until lightly charred and firm to the touch, 1 to 2 more min. Place on plates and drizzle with any leftover sauce.
Calories 76, Protein 7.2g, Carbohydrates 4.1g, Fat 3.4g, Sodium 21mg.
We combined two Newfoundland delicacies - fresh fish and wildflower honey - to create these moist, lightly seasoned kebabs. Regular honey works just as well.