2 lbs. (1 kg) fresh halibut
16 tiny onions, peeled or mushroom caps, thick slices of zucchini, etc.
16 small cherry tomatoes, various colours
½ cup (125 mL) soy sauce
4 tbsp. (60 mL) sherry
1 tbsp. (15 mL) vegetable oil
1 tbsp. (15 mL) sugar
1 – 2 tsp. (5 – 10 mL) minced fresh ginger
1 clove garlic, minced
Cut the fish into 1 inch (5cm) cubes. Thread fish on an 8 inch (20cm) wooden skewer that has been soaked in water for at least 20 minutes, alternating with vegetables and tomatoes. Mix together the remaining ingredients. Pour into a flat glass container that will hold the skewers. Add prepared brochettes. Marinade the fish for approximately 30 minutes, turning several times.
Broil the prepared skewers over hot charcoal, under a preheated broiler or on a preheated grill pan. Turn frequently and brush with marinade until the fish is golden brown on all sides, about 8 – 10 minutes. Serve immediately.