Halibut Kabobs with Lemon-Basil Butter | PCC Natural Markets

Halibut Kabobs with Lemon-Basil Butter

Serves: 4 to 6

Your rating: None (9 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Kabobs work well for firmer fish. Use flat metal skewers (which will keep the fish from spinning when you flip the kabobs), or soak bamboo skewers in water for 30 minutes before using so they don’t burn on the grill.



Mix butter, garlic, 2 tablespoons basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl until well combined.

Gently toss halibut with oil, remaining 1 tablespoon basil and 1 teaspoon lemon juice; marinate for 20 minutes. Meanwhile, preheat the grill to medium-high heat.

Thread halibut (against the grain so the fish doesn’t fall apart), zucchini and tomatoes on skewers; lightly season with salt and pepper. Grill until fish is just opaque, 3 to 4 minutes per side.

Remove fish to a platter and immediately top with half the lemon-basil butter. Serve additional butter sauce on the side.

Each serving: 330cal, 20g fat (8g sat), 80mg chol, 250mg sodium, 6g carb, 2g fiber, 33g protein

Recipe by Jackie Freeman, PCC Chef

More about: basil, grilling, halibut


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