1-1/2 Tablespoons gf dijon mustard 3/4 teaspoons gf wasabi paste 3 Tablespoons chives, chopped 1 Tablespoon dry sherry 1 Tablespoon fresh ginger, minced 10 ounces halibut filet, cut into 1" pieces 1 red bell pepper, cut into 1" pieces
For wasabi mustard sauce: 1 Tablespoon rice wine vinegar 1 Tablespoon gf wasabi paste 1/4 cup gf soy sauce Juice of 1 lime 1 Tablespoon dry mustard
In a small bowl combine dijon, wasabi, chives, sherry and ginger.
Place halibut in a shallow dish. Add wasabi mixture and turn to coat fish thoroughly. Let stand for 15 minutes.
For wasabi mustard sauce: In a small bowl, combine vinegar and wasabi; stirring until blended. Stir in soy sauce, lime juice and mustard until blended; set aside.
Season grill with oil to prevent sticking. Preheat grill.
Thread halibut 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 with wasabi soy sauce.