1-1/2 Tablespoons gf Dijon mustard 3/4 teaspoons gf wasabi paste 3 Tablespoons chopped chives 1 Tablespoon dry Sherry 1 Tablespoon fresh ginger, minced 10 ounces halibut fillet, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces
Combine dijon, wasabi, chives, Sherry and ginger in a small bowl. Place fish in a shallow dish. Add wasabi mixture and turn to coat fish thoroughly. Let stand for 15 minutes.
Season grill with oil to prevent sticking. Preheat grill.
Thread fish and peppers on skewers. Season with salt and freshly ground black pepper. Grill skewers, rotating frequently until fish is opaque in center (about 6 minutes). Serve immediately over steamed rice.
Serve this with rice and a light cucumber salad for a delicious, quick dinner.