Wild Pacific Halibut on Lemon Grass Sticks


By: Caren McSherry
Adapted from the recipe created by Caren McSherry as featured in the cookbook More Than Salt and Pepper.

Chef’s Note: The lemon grass sticks provide a unique way to serve the halibut. If lemon grass is unavailable use metal skewers or proceed without cubing the fish.



  • 6 Tbsp (90 mL) - Balkan-style yogurt

  • 4 Tbsp (60 mL) - fresh lemon juice

  • 1 tsp (5 mL) - smoked Spanish paprika, La Chinata

  • ½ tsp (2.5 mL) - ground cumin

  • 1 tsp (5 mL) - garam masala

  • 1 tsp (5 mL) - fresh ginger, minced

  • 2 - fresh garlic cloves, minced

  • sea salt, to taste

  • freshly ground pepper, to taste (preferably malabar or tellicherry)

  • 2 Tbsp (30 mL) - grapeseed oil

  • ½ tsp (2.5 mL) - ground cardamom

  • 2 lb (900 g) - Wild Pacific halibut fillets, cut into 2-inch (5 cm) cubes

  • 3 bunches lemon grass


  • Lime wedges

Mix together all of the ingredients, except for the wild Pacific halibut and lemon grass. Stir well to combine. Add the halibut to the marinade, stirring to ensure that it is coated evenly. Cover and chill for 30 minutes.

Trim the lemon grass and peel back until you have just the stiff center left. Cut into lengths of about 5 inches (12.5 cm). When the fish is marinated, thread 3 pieces on each lemon grass sticks.

Heat a ribbed griddle to high heat and brush on a little oil. Grill the skewered halibut on both sides for about 2 minutes each side or until cooked through. Serve on a platter garnished with lime wedges.

Makes 12 skewers / Serves 6

Recipe copyright ©2002 by Caren McSherry. Whitecap Books. All rights reserved. Featured with permission.