This vibrant dish features firm white fish fillets, earthy mushrooms, and sweet onion wedges, all secured on skewers with crispy bacon rolls and bright cherry tomatoes. The grilled components are basted with their own marinade for added moisture and flavor. The star of the show is the homemade honey-mustard sauce, a creamy, tangy emulsion made with egg yolk, tarragon vinegar, and French mustard. It offers a perfect balance of sweet and sharp notes that cut through the richness of the fish and bacon. Ideal for summer barbecues or elegant weeknight dinners, this recipe delivers restaurant-quality results with fresh, high-quality ingredients.
Skewered Fish With Honey-Mustard Sauce
Description
This vibrant dish features firm white fish fillets, earthy mushrooms, and sweet onion wedges, all secured on skewers with crispy bacon rolls and bright cherry tomatoes. The grilled components are basted with their own marinade for added moisture and flavor. The star of the show is the homemade honey-mustard sauce, a creamy, tangy emulsion made with egg yolk, tarragon vinegar, and French mustard. It offers a perfect balance of sweet and sharp notes that cut through the richness of the fish and bacon.Ingredients
Directions
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Cut the fish into large, even cubes and place them in a dish.
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Sprinkle the fish with lemon juice, salt, and pepper, then toss to coat.
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Cut the onions into wedges and place them in a separate bowl with the mushrooms.
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Add a good grinding of pepper, 2 tablespoons of oil, and 1 tablespoon of lemon juice to the vegetable bowl.
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Toss the vegetables to coat and let them marinate for at least one hour to absorb the flavors.
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Remove the rinds from the bacon rashers, stretch them slightly, and roll them up loosely.
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In a small bowl, beat together the honey, mustard, and egg yolk until smooth.
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Add the tarragon vinegar a spoonful at a time, whisking constantly with a balloon whisk or fork.
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Slowly pour in the sunflower oil in a thin, steady stream while whisking continuously to emulsify.
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Continue whisking for about a minute until the sauce forms a homogeneous, thick cream.
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Season the sauce to taste with salt and pepper.
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Preheat the grill to medium-high heat.
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Thread the fish cubes, marinated onions, mushrooms, bacon rolls, and cherry tomatoes onto skewers, alternating the ingredients.
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Place the skewers under the grill and cook for about 10 minutes.
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Turn the skewers occasionally and baste with the reserved marinade liquid from the vegetable bowl.
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Serve immediately with a side of rice, passing the honey-mustard sauce separately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.1g6%
- Cholesterol 56.8mg19%
- Sodium 62.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The honey-mustard sauce can be prepared in advance and stored in the refrigerator. Allow it to come to room temperature and whisk briefly before serving.
Use firm white fish such as halibut, turbot, monkfish, or cod that can hold up well on skewers without falling apart.
If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
Ensure the egg yolk is fresh and pasteurized if you have concerns about raw eggs, though the acidity of the vinegar helps stabilize the emulsion.
