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Home : Recipes : Grilled Halibut and Salmon Skewers with Couscous, Asparagus, and Beans

Grilled Halibut and Salmon Skewers with Couscous, Asparagus, and Beans

The skewers get a sweet and flavorful glaze when brushed with a marinade of honey and barbecue sauce. Paired with couscous, asparagus, and kidney beans, the dish is complete. All our recipes are sourced fromgodfisk.no

Photo: Bent Raanes and Sarah Cameron Sørensen

  • Time required: 20 min
  • Difficulty: Easy

Ingredients

Serve with

Method

  • Soak the wooden skewers in water for about 20 minutes.
  • Cut the fish into 4 cm cubes and thread them onto skewers.
  • Mix together oil, barbecue sauce, honey, and Dijon mustard to make a marinade.
  • Sprinkle a little salt on the fish and brush with the marinade.
  • Grill the skewers for about 2 minutes on each side.

Side Dishes

  • Bring water to a boil with olive oil and salt, add the couscous, and stir well.
  • Let the couscous soak for 5 minutes. Fluff the couscous thoroughly with a fork to prevent clumping.
  • Cut the asparagus into 3 cm pieces and place them on a double-layered sheet of grill foil.
  • Add butter and a pinch of sea salt over the asparagus, then grill for about 3 minutes.
  • Rinse the kidney beans in cold water and allow them to drain thoroughly.
  • Combine the cooked couscous, asparagus, and kidney beans.
  • Serve the grilled skewers with couscous, asparagus, and kidney beans.

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