Flavorful Halibut Kabobs

Finding a fresh, light dinner option that everyone at the table will enjoy can feel like an impossible task. Between picky eaters, busy schedules, and the desire to serve something nutritious, dinner planning often becomes more stressful than it needs to be – especially during warm summer months when no one wants to spend hours in a hot kitchen.

That’s where these halibut kabobs come to the rescue: they’re quick to prepare, packed with good-for-you protein, and totally customizable with whatever veggies your family prefers. Plus, they’re perfect for grilling outdoors when you want to keep the kitchen cool.

What Kind of Halibut Should I Use?

For kabobs, you’ll want to look for firm, white Pacific or Atlantic halibut fillets that are at least 1-inch thick. Fresh halibut is best when it’s in season (spring through fall), but quality frozen halibut will work just fine – just make sure to thaw it completely in the refrigerator overnight and pat it dry before cutting. When shopping, look for fillets with a translucent appearance and avoid any that look dried out or have brown spots. Since halibut is a lean fish, try to choose pieces with some fat marbling to help keep the cubes moist during grilling.

Options for Substitutions

Need to switch things up with these kabobs? Here are some helpful swaps you can try:

• Halibut: While halibut makes great kabobs, you can use other firm white fish like cod, mahi-mahi, or sea bass. Just make sure the pieces are similar in size and watch cooking time as some fish cook faster than others.
• Cherry tomatoes: Grape tomatoes work just as well, or you can skip tomatoes and add mushrooms instead – button or cremini mushrooms are perfect for kabobs.
• Bell peppers: Any color bell pepper works great here. You can also try chunks of poblano peppers for a mild heat, or swap with chunks of eggplant.
• Zucchini/yellow squash: Feel free to use either type or mix them both. Small chunks of butternut squash or sweet potato can work too, but they’ll need pre-cooking in the microwave for about 2 minutes.
• Pesto sauce: Store-bought or homemade pesto both work well. If you’re out of pesto, try a simple marinade of olive oil, lemon juice, garlic, and herbs like basil and parsley.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling halibut kabobs is overcooking the fish, which can quickly turn from perfectly flaky to dry and tough in just a few minutes – aim for an internal temperature of 145°F and remember that the fish will continue cooking slightly after removal from the heat. Another common mistake is cutting the vegetables in different sizes, leading to uneven cooking – keep all pieces roughly the same size (about 1-inch) so everything cooks at the same rate. To prevent your fish from sticking and falling apart on the grill, make sure to oil your grates well and avoid moving the skewers too frequently; give them 3-4 minutes per side to develop a nice crust before flipping. For the juiciest results, try marinating the fish in the pesto for no more than 30 minutes (any longer and the acid can start to “cook” the fish), and consider using two skewers per kabob to prevent the ingredients from spinning when you flip them.

What to Serve With Halibut Kabobs?

These fresh and tasty halibut kabobs pair wonderfully with a bed of fluffy rice or couscous to soak up all those nice juices from the fish and vegetables. For a Mediterranean-style meal, try serving them alongside a simple Greek salad with chunks of feta cheese and kalamata olives. I love to round out the meal with some warm pita bread and a dollop of tzatziki sauce or hummus on the side – it’s perfect for dipping both the bread and any extra pieces of fish. If you want to keep things super simple, these kabobs also taste great with a squeeze of fresh lemon and a side of roasted baby potatoes.

Storage Instructions

Keep Fresh: If you have any leftover cooked halibut kabobs, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days. The veggies might get a bit softer, but the flavors will actually continue to develop nicely!

Prep Ahead: Want to get a head start? You can prep these kabobs up to 8 hours before cooking. Thread everything onto the skewers, cover with plastic wrap, and keep them in the fridge. Just wait to add the pesto until right before grilling – this keeps the fish from getting too mushy.

Enjoy Later: To eat your leftover kabobs, gently warm them in the microwave for about 30-45 seconds, or until just heated through. Try not to overheat them, as this can make the fish tough. They’re also pretty tasty served cold in a salad!

Preparation Time	10-15 minutes
Cooking Time	6-10 minutes
Total Time	16-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 70-80 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 1 cup cherry tomatoes (halved if large)
• 1 lb halibut (diced into 1-inch cubes for even cooking)
• 2 zucchini (sliced into 1-inch rounds, or yellow squash)
• 2 bell peppers (any color, sliced into 1-inch wedges)
• 1 tsp course salt
• 1 small red onion (cut into 1-inch wedges)
• 1/2 cup pesto sauce (store-bought or homemade)

Step 1: Prepare Ingredients and Equipment

Begin by placing all your chosen vegetables and fish in a large bowl.

Toss them together to ensure they are well combined and coated evenly with any seasonings or marinade you might be using.

Meanwhile, preheat your oven broiler or grill to high heat.

If you are using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking, or wrap the exposed parts with aluminum foil.

Step 2: Assemble the Skewers

Once the vegetables and fish are prepped and the skewers are ready, thread the pieces alternately onto the skewers.

Ensure you leave a little bit of space between the pieces to allow even cooking and to ensure the heat can circulate properly.

Step 3: Cook the Skewers

Place the assembled skewers under the broiler or on the grill, cooking them for approximately 6 minutes.

Make sure to turn the skewers halfway through the cooking process to ensure even cooking on all sides.

Keep an eye on them to prevent burning and to achieve a nice char.

Step 4: Serve

Once the skewers are cooked through and have a nice grilled appearance, remove them from the heat source.

Let them cool slightly before serving.

Enjoy the vibrant flavors of your freshly prepared vegetable and fish skewers!