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Grilled Halibut Skewers with Garlic and Lemon
This grilled halibut recipe features tender fish skewers marinated in garlic, lemon, and herbs—an easy, flavorful dinner perfect for summer grilling.
Prep
15 min
Cook
10 min
Total
40 min
Serves
4
Instructions
- 01
Rinse your halibut, remove the skin, and pat it dry. Cut it into 1½ -inch chunks. You should have about 16 pieces. Place in a shallow bowl.
- 02
Combine the garlic, olive oil, lemon juice, salt, paprika, oregano, and rosemary in a blender and process until smooth. Pour the marinade over the halibut and gently toss to make sure the fish is coated.
- 03
Allow the fish to marinate for 15-20 minutes. If you are using wooden skewers, submerge them in water.
- 04
Preheat a grill or grill pan to medium high.
- 05
Assemble the skewers by slipping four pieces onto each skewer. If you are using wooden skewers, use two.
- 06
When your grill is hot, season it well with nonstick cooking spray. Add the skewers and grill 1 minute on each of the four sides. If your grill is hot enough, that’s all it should take! If there’s any question about your fish is done, check the internal temperature with a thermometer. It should read 125-130 degrees F.*
- 07
Remove the skewers to a serving plate, and finish with a drizzle of olive oil or lemon-herb yogurt sauce, a squeeze of lemon juice, and chopped fresh parsley.
Nutrition
per serving · 1 serving
- Calories
- 265.1
- Protein
- 26.9g
- Carbs
- 4.3g
- Fat
- 15.6g
- Fiber
- 1.5g
- Sugar
- 0.6g
- Sat. fat
- 2.3g
- Sodium
- 389mg
- Cholesterol
- 69.5mg
Variations & swaps
Ingredients and substitutions
- Halibut: I used wild-caught Alaskan halibut (we catch our own here in the PNW), and Atlantic Halibut should work fine. Sea bass, snapper, or even shrimp are also excellent substitutions for fish kebabs. Costco often carries high-quality frozen halibut and sea bass filets that are ethically sourced and certified by the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC).
- Garlic: This recipe uses a generous amount. If you're in a pinch, substitute 1 teaspoon of granulated garlic per clove.
- Olive oil: No need to use your best finishing oil-Graza's "Sizzle" EVOO works great and is my favorite for grilling.
- Lemon juice: Freshly squeezed lemon juice makes a big difference. White wine or verjus are good substitutes.
- Paprika: Sweet paprika gives the marinade a gentle warmth and color.
- Oregano and rosemary: Use fresh if you have them, but dried herbs are perfectly fine.
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