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To make the sauce, combine the mirin, soy sauce, and chicken broth in a small saucepan. Bring to a boil and simmer for 1 minute. For the teriyaki glaze, pour 1/3 cup of the teriyaki sauce into a small pan and heat gently. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Set aside the sauce and glaze.
Preheat the grill(see reference below).
Cut the salmon and halibut into 1 1/2-inch squares, about 3/4-inch thick. Cut the trimmed green onions into 1 1/2-inch lengths.
Thread 4 pieces of fish, alternating salmon and halibut, on each skewer, with 3 pieces of green onion between the fish. Brush the skewers with some of the teriyaki sauce and let sit until the grill is ready.
Grill the fish skewers over a medium-hot fire for 1 to 2 minutes. Brush the tops with teriyaki sauce. Continue grilling just until the fish is nicely browned and opaque through, 1 to 2 minutes longer. Brush both sides of the skewers with the teriyaki glaze and serve immediately.
Serving Per Recipe: 4
For a traditional charcoal fire, light the coals about 20 minutes before you plan to cook the food. By this time, flames should have subsided and the coals will glow red with white ash around the edges. This indicates that the heat is at its maximum, and the coals should remain hot for about 30 minutes. Preheat the grill grates as well; if it is not hot when you add the seafood, sticking will be more of a problem.
Gas grills should be preheated according the manufacturer’s suggestions and your own experience.