Grilled Seafood Skewers
- Halibut vegetable skewers with tofu
- 1 kilogram black Halibut fillet
- 400 grams Tofu
- red and green Bell pepper (1 each, cut into 3 cm (1 inch) cubes)
- 250 grams yellow onion ((quartered and halved crosswise)
- 1 thinly sliced Lime
- Lemon balm
- For the marinade
- 3 tablespoons sesame oil
- 2 tablespoons Calvados
- 1 tablespoon soy sauce
- 1 tablespoon Apple syrup
- 1 Lime (juice and zest)
- 1 tablespoon rosemary (chopped)
Cut halibut and tofu into cubes of approximately 3 cm (1 inch). Mix the ingredients for the marinade. Pour over fish, tofu and vegetables and let it sit. Alternate all ingredients with the lemon balm leaves and thin slices of lime, on skewers. Grill about 10 minutes, turning and basting occasionally with marinade.
Sprinkle fish fillets and prawns with lemon juice and let them sit. In a saucepan with water, boil the peeled onions for 10 minutes, then cut in half. Cut the tomatoes in half and clean mushrooms.
Mix together oil, garlic, parsley, thyme, salt and cayenne pepper. Coat fish with some parsley and roll. Stick on skewers, alternating with the shrimp, onion, tomato halves and mushrooms.
Brush skewers with herb oil and grill on each side for about 5 minutes. Serve skewers on plates garnished as desired.