King Salmon and Halibut Brochette with Mango Salsa
2 8 ounces king salmon filets, cut into 2 inch chunks
2 8 ounces pieces halibut, cut into 2 inch chunks
4 wood skewers, soaked in water 1 hour
1/2 cup olive oil
juice of one lemon
2 cloves garlic, minced
1 tablespoon each fresh parsley and mint, chopped
6 pink peppercorns, cracked
Mango Salsa, recipe follows
Crema, recipe follows
- Skewer salmon and halibut alternately on wood skewer. Lay in a shallow pan.
- In a small bowl combine olive oil, lemon juice, garlic, fresh herbs and peppercorn and stir to mix. Pour marinade over skewered fish and let marinade 1-2 hours.
1 pound mangoes, pitted, peeled and diced
1/2 red onion, minced
2 stalks green onion, minced
1/2 bunch cilantro, chopped
1/2 red pepper, minced
Salt and pepper to taste
1 tablespoon olive oil
splash sherry vinegar
- In a medium bowl combine all ingredients and stir to combine.
Crema1/2 cup sour cream
3 tablespoons buttermilk
juice and zest of one lime
salt and white pepper to taste
In a small glass bowl combine all ingredients, stir well to combine, cover with plastic wrap and set at room temperature for 3 hours. Refrigerate until ready to use.
- To serve drizzle Crema over grilled skewers and top with Mango Salsa.