Skewers with Norwegian Halibut and Salmon

Skewers with Norwegian Halibut and Salmon

The skewers get a sweet and tasteful glaze when brushed with a marinade of honey and barbecue sauce. With couscous, asparagus and kidney beans this recipe is complete.

Difficulty Easy
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Ingredients

Number of servings

Serve with

Procedure

  • If you are using wooden skewers they have to be soaked in water for approx. 20 minutes before use.

  • Cut the fish into dices of 4 cm and thread on the skewers.

  • Combine oil, barbecue sauce, honey and dijon mustard to a marinade.

  • Spinkle the fish with salt and brush with the marinade.

  • Grill the skewers for approx. 2 minutes on each side.

Serve with

  • Bring water to a boil with olive oil and salt, add the couscous and stir well.

  • Let the couscous swell for 5 minutes. Stir it well with a fork to avoid it from clumping.

  • Cut the asparagus in pieces of 3 cm and place on a double-folded grill foil.

  • Place butter and a little salt on the asparagus and grill for approx. 3 minutes.

  • Rinse the kidney beans in cold water and drain well.

  • Combine couscous, asparagus and kidney beans.

Serve the skewers with couscous, asparagus and kidney beans.