Japanese Grilled Skewers
Dinner is only a few minutes away when you use our exclusive collection of time-saving rubs and hibachi grilling sauces and a Philips Smoke-Less Grill, which allows you to grill indoors in any weather. Here we’ve used our Sesame Chile Togarashi rub, which combines spicy chiles, Sichuan peppercorns, nori flakes and sesame seeds, as well as our Miso Sesame Soy Hibachi grilling sauce, but feel free to mix and match our rubs and grilling sauces with your favorite meats, such as beef or chicken, or with vegetables, such as bell peppers, green onions or shishito peppers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Ingredients:
- 1/2 lb. (250 g) halibut or other firm white fish fillets, cut into 2-inch (5-cm) pieces
- 3 Tbs. Sesame Chile Togarashi Rub
- 1/2 lb. (250 g) king trumpet mushrooms, trimmed and halved lengthwise
- 1/2 lb. (250 g) salmon fillet, cut into 1 1/2-inch (4-cm) pieces
- 1/2 cup Ginger Soy Grilling Sauce
- Ginger Sesame Dipping Sauce for serving (optional)
Directions:
Prepare a medium-hot fire in a grill or preheat an indoor grill to medium-hot according to the manufacturer’s instructions. Lightly oil the grill rack.
Sprinkle the halibut on both sides with the togarashi rub, pressing it gently so the rub adheres. Thread the fish onto skewers. Set aside.
Thread the mushrooms and the salmon onto separate skewers and arrange on a platter. Using a pastry brush, brush both sides of the mushrooms and salmon with about half of the grilling sauce.
Arrange all of the skewers on the grill directly over the heat and cook, turning once, until the mushrooms are softened and grill-marked and the halibut and salmon are opaque and flaky, 3 to 4 minutes per side, brushing the mushrooms and salmon with the remaining grilling sauce about halfway through the cooking time. Serve immediately, passing the dipping sauce alongside. Serves 4.
Williams Sonoma Test Kitchen
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