Salmon And Halibut Yakitori Recipe

Soak 8 bamboo skewers in cold water (30 minutes) before using.

For sauce, combine mirin, soy sauce and chicken broth in a small saucepan; bring to a boil and simmer 1 minute.

For glaze, pour 1/3 cup of sauce into small pan and heat gently. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Set sauce and glaze aside and pre-heat grill. Cut Salmon and Halibut into 1 1/2" squares, about 3/4" thick; cut green onions into 1 1/2" lengths. Thread fish, alternating Salmon and Halibut, on each skewer, with green onion between fish pieces. Brush skewers with teriyaki sauce and grill over medium-hot fire (1-2 minutes). Brush tops with teriyaki sauce, turn skewers and continue grilling just until fish is nicely browned and opaque through (1-2 minutes longer). Brush both sides of skewers with teriyaki glaze and serve immediately.