King Salmon and Halibut Brochette local stone fruit salsa and smoked pepper coulis

Serves 4

4 wood skewers soaked in water one hour

two 8 oz. king salmon fillets, cut into 2 inch chunks

two 8 oz. pieces halibut, cut into 2 inch chunks

1/2 cup olive oil juice of one lemon

2 cloves garlic, minced

1 tablespoon each parsley and mint, chopped

1/2 teaspoon cracked pepper

Stone Fruit Salsa, recipe follows

Smoked Pepper Coulis, recipe follows

Stone Fruit Salsa

1 peach, pitted and diced

1 nectarine, pitted and diced

1/2 medium red onion, minced

2 stalks green onion, minced

1/2 bunch cilantro, minced

1/2 red pepper, seeded and diced

1/2 jalapeno seeded and minced

salt and pepper

1 tablespoon olive oil

splash sherry vinegar

Smoked Pepper Coulis

1 head roasted garlic, peeled and garlic removed

1 small sweet onion, peeled, cut into quarters and roasted

1 chipotle pepper in adobo plus 1 teaspoon adobo

one 12 ounce jar drained roasted red pepper (piquillo red pepper if possible)

1 tablespoon olive oil

salt and pepper to taste

Fish Prep

Skewer salmon and halibut alternately on soaked wood skewer. Lay in shallow pan. In a small bowl combine olive oil, lemon juice, garlic, fresh herbs and pepper. Stir to mix. Pour marinade over skewered fish and let marinade at least one hour. Grill.

Stone Fruit Salsa Directions

In a medium bowl combine all ingredients and toss to combine.

Smoked Pepper Coulis

Combine all ingredients in blender and process until smooth. To serve spread Smoked Pepper Coulis on center of plate, place grilled skewers on top and top with Stone Fruit Salsa.

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King Salmon and Halibut Brochette local stone fruit salsa and smoked pepper coulis