2 tablespoons organic extra virgin olive or macadamia nut oil
1 tablespoon green curry paste
1 teaspoon organic turmeric
1 tablespoon freshly grated ginger
1 tablespoon rice wine vinegar
1 teaspoon nam pla (Thai fish sauce)
4 (6 oz each) skinless-boneless Alaskan halibut fillets
12 fresh lemongrass stalks, each about 1/4” in diameter and 6” long, diced finely
- Thoroughly blend oil, curry paste, ginger, vinegar, lemongrass, and fish sauce. Brush the paste on the halibut; cover and refrigerate for 30 minutes.
- Preheat grill to medium high. Thread halibut onto skewers, 2‒3 pieces per skewer. Place skewers on a well-oiled grill.
- Grill halibut directly above heat source for 4‒5 minutes per side, turning once during cooking. Cook just until fish is opaque throughout.