Halibut Brochettes [microwave]
Comments: Microwave oven: 700 watts
Servings: 4

4 wooden [not metal] 10 to 12-inch [25 to 30-cm] skewers
1 pound [454 g] halibut steaks
1 small onion, quartered
1 large green pepper, seeded and cut into 1-inch [2.5-cm] pieces
2 small tomatoes, halved
2 tablespoons [30 mL] soy sauce
1 teaspoon [5 mL] lemon juice
2 small garlic cloves, crushed

Anchovy Butter
1 tablespoon [15 mL] anchovy fillets, drained reserving a little oil
3 tablespoons [45 mL] butter
Lemon juice, to taste
Pepper, to taste
1 tablespoon [15 mL] freshly chopped parsley

Fine Herb Butter
2 tablespoons [30 mL] freshly minced fine herb [tarragon, parlsey or dill] or 1 teaspoon [5 mL] dried
3 ounces [85 g] softened butter

Remove skin from fish steaks; cut each steak into even-size cubes. Break-up onion quarters.

Alternately thread onion pieces, green pepper pieces, fish cubes and tomato halves onto skewers, 1 tomato half in the center of each skewer. Arrange skewers onto the rack of a microwave-safe roasting pan or on a rack, into a large, shallow dish. Mix together soy sauce, lemon juice and crushed garlic. Brush skewers with soy sauce mixture; cover skewers with plastic wrap, leaving an opening. Microwave for 4 minutes on 'MAXIMUM'. Uncover, turn, move and brush skewers with remaining soy sauce mixture.
Cover skewers with plastic wrap; microwave for 4 minutes more, on 'MAXIMUM'.

Anchovy Butter:
Crush well drained anchovy fillets with reserved oil. Mix in butter. Mix in lemon juice, pepper and chopped parsley.

Fine Herb Butter:
Whipping vigourously, mix fresh or dried fine herbs into softened butter.