Lake Trout Yakitori
bbq, fish
1/4 cup sherry or rice wine
1/2 cup soy sauce
1/2 cup chicken broth
1 pinch powdered ginger
1 pinch garlic powder
1 pinch dry mustard
2 teaspoon cornstarch, stirred with
1 tablespoon water
1 1/2 lb lake trout fillet; skinless
8 green onions
For the sauce, combine the wine, soy sauce, chicken broth and spices in a small sauce pan. Bring to a boil and simmer for 1 minute. For the glaze, pour 1/3 of the sauce into a small pan and heat gently. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Set aside the sauce and glaze.
Cut the fish into cubes. Cut the green onions into 1 1/2 inch lengths. Thread four pieces of fish on each skewer with three pieces of green onion between the fish. Brush the skewers with some teriyaki sauce.
Grill the fish skewers over medium heat for 2 minutes. Brush the tops with teriyaki sauce, turn the skewers and brush again. Continue grilling just until the fish is nicely browned and opaque through, 1 to 2 min. Brush with the teriyaki glaze and serve immediately.
Jim Weller
Yield: 4 servings