Name: Halibut Pesto Kabobs
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 4 kabobs
Cuisine: American
Ingredients: 1 lb halibut; 1 cup cherry tomatoes; 2 bell peppers; 2 zucchini or yellow squash; 1 red onion; 0.5 cup pesto; 1 tsp kosher salt

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Halibut Pesto Kabobs

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Ingredients

Warning0 allergens identified

Halibut Pesto Kabobs

Instructions

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Instructions

Place all the ingredients in a bowl and toss to combine.

Preheat oven broiler or grill to high heat.

Place vegetables and fish on skewers. If using wooden skewers soak in water for 30 minutes to avoid burning or wrap exposed part of skewers with aluminum foil.

Cook skewers under broiler or on grill for 6 minutes, turning halfway through.

Serve.

Nutrition

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Tips & Tricks (5)

Marinade Halibut Strategically 🐟
Pat halibut dry and coat with pesto 15-20 minutes before skewering to allow flavors to penetrate without over-marinating, which can break down the delicate fish texture.
Skewer Assembly Technique 🍢
Cut halibut into uniform 1.5-inch cubes and thread them loosely on skewers, alternating with vegetables to ensure even cooking and prevent the fish from steaming.
Vegetable Pre-Cooking Strategy 🥒
Lightly par-cook denser vegetables like red onion and zucchini for 2-3 minutes before skewering so everything finishes simultaneously with the delicate halibut.
Grill Temperature and Timing ⏱️
Heat grill to 400°F and cook kabobs for only 8-10 minutes total, turning halfway through—halibut cooks quickly and becomes dry if overcooked, so use an instant-read thermometer for 145°F internal temperature.
Pesto Freshness and Application 🌿
Make or prepare your pesto just before cooking, then reserve a small portion to drizzle over finished kabobs for bright, fresh herbaceous flavor that doesn't fade from heat exposure.