Grilled Soy and Mustard Marinated Fish Kebabs

This weekend we are hosting my husband’s extended family for a dinner. Whenever we visit Denmark we do this at least once. Each time, I try to make food that they may not ordinarily eat but I know they will enjoy. Danish cuisine is simple, reflecting Scandinavian understatement while influenced by long winters and finicky summer weather. As a result, menus are usually limited and repetitive, taking full advantage of fresh food on hand before its fleeting season disappears. When I cook in Denmark, I like to prepare equally simple and seasonal food, while introducing additional flavors, spices and combinations not usually served in Danish homes.

This recipe for Grilled Soy and Mustard Marinated Fish Kebabs is my go-to recipe for grilling fish. It’s easy to make and somewhat unusual with the addition of grated onion, which adds sweetness and texture to the marinade which is rounded out with salty soy sauce and sharp mustard. Simple, fresh and a little different – this will be perfect for the barbeque and entertaining this weekend.

Grilled Soy and Mustard Fish Kebabs

This marinade suits most firm-fleshed fish on the grill, such as swordfish, salmon, halibut, or tuna. Serves 6.

1 medium yellow onion, grated, with juices
1/4 cup extra-virgin olive oil
1/4 cup soy sauce
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 teaspoon freshly ground black pepper
2 1/2 pounds thick fleshed fish (salmon, halibut, swordfish, tuna) cut in 1 1/2″ chunks
Optional: 1 large red onion, 1 red and 1 yellow pepper, cut in 1 inch pieces
Italian flat leaf parsley for garnish

Pre-soak 12 bamboo skewers in hot water 30 minutes before using.
Combine onion, olive oil, soy sauce, lemon juice, mustard and pepper in a large bowl; whisk together. Add fish to marinade and toss gently to coat.  Refrigerate at least one hour and up to 3 hours.
Prepare grill for medium-hot heat or broiler. Thread 4 pieces of fish on each skewer, alternating with pepper and onion pieces if using. Discard marinade. Grill over direct heat, turning, until fish is charred and just cooked through, about 8 minutes. Arrange on a platter and garnish with parsley sprigs.