Bacon-Wrapped Halibut Skewers

Recipe courtesy of The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen by Kiyo Marsh, Tomi Marsh and Laura Cooper

Reprinted with permission from Epicenter Press.

Servings: 6

1 pound halibut, skinned and deboned

12 strips thin-cut bacon, cut in half

6 bamboo skewers


1 Tbs cornstarch

1 cup soy sauce

½ cup brown sugar

½ cup pineapple juice

1 Tbs grated fresh ginger

2 cloves garlic, crushed

1 tsp toasted sesame oil

In this dish, marinating the halibut in a sweet teriyaki sauce and then wrapping the chunks with bacon keeps the halibut moist and succulent. Precooking the bacon strips a little on one side guarantees that the bacon will be cooking through and crispy. If you use bamboo skewers, remember to soak them in water for at least 30 minutes before barbecuing or the exposed ends will burn off.

To make the marinade, mix the cornstarch with a little cold water, to make a smooth paste. In a small pan over medium-high heat, mix the soy sauce, brown sugar, pineapple juice, ginger, garlic, and sesame oil together, and stir well to blend. Bring to a boil, then whisk in the cornstarch. The marinade will thicken. Remove from the heat and let cool. Place the marinade in a Ziploc bag.

Cut the halibut into 1 ½ inch chunks, and add to the marinade in the bag. Squeeze the air out of the bag to ensure the halibut is well coated, and refrigerate for 1 to 2 hours.

Brown the bacon partially on one side only. The bacon should still be pliable. Wrap each chunk of halibut with 1 slice of bacon, with the cooked side facing the halibut. Place each wrapped halibut chunk on a skewer so the bacon is secured. Repeat until you have about 4 halibut chunks per stick.

Heat the grill to medium-high. Generously oil the grill grate. Place the skewers on the grill, and cook for 2 to 4 minutes per side, until the bacon is crisped and the halibut is done.