43
Ingredients
- 1 ½ lbs halibut fillets, skinned and cut into 1 ½-inch cubes
- 1 quantity store-bought or homemade pesto
- 1 pint cherry tomatoes
- 1 red onion, cut into chunks
- Yellow bell pepper, 1-inch pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Wooden Skewers (let soak in water for 30 mins before grilling)
Instructions
- Prepare the Pesto and Fish: In a bowl, combine the halibut cubes and 1/2 cup of pesto until all pieces are completely covered. Refrigerate for at least 30 minutes to allow the flavors some time to get cozy.
- Preheat the Grill: Preheat the grill to medium-high heat of 375-400°F. Oil the grill grates lightly to avoid sticking.
- Assemble the Kabobs: Repeat until all of the halibut cubes, cherry tomatoes, red onion, and bell pepper are threaded onto the skewers in a colorful pattern. Make sure that there is just enough room in between them for even cooking. Lightly drizzle the kabobs with olive oil, and sprinkle on a bit of salt and pepper.
- Grill the Kabobs: Preheat your grill and then cook the kabobs on it for 8-10 minutes, or until halibut is opaque and vegetables are lightly charred, turning several times. Baste kabobs with remaining pesto during the last few minutes of grilling.
- Serve: If you like, squeeze a bit of fresh lemon juice over them before serving (be sure to use both juicy ends, too). Top with more pesto and enjoy.
Tips and Variations:
- Substitute fish: Fiam, white-fleshed fish such as cod or swordfish can be used in place of halibut. They keep their shape on the grill and pair really well with pesto.
- Pesto from Scratch: Even fresher and tastier, you can make your own pesto by blending fresh basil in the food processor with garlic, parmesan cheese, pine nuts, and olive oil.
- Veggie Options: Try substituting or adding your favorite vegetables to the kabobs, like zucchini, mushrooms, or even small potatoes.
- Oven Alternative: If you do not have a grill, these can be baked in the oven as well. Then, preheat your oven to 400 degrees F, line a baking sheet with parchment paper or foil, and bake the kabobs for 12–15 minutes until fish is cooked. To get a stronger flavor, you can marinate it for an extra hour (more than one hour will make the fish too firm).
- Side Dishes: Grilled asparagus, couscous, or a tasteful light quinoa salad are great to enjoy alongside these kabobs for a well-rounded meal.
Nutrition Information:
- Calories: You will get 240 calories with this meal.
- Protein: An amount of 24 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 12 g is served, which helps you to keep on the diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 7 g of carbohydrates is obtained.
- Sugars: A 4 g of sugar is contained here depending on the fruits and honey used.
- Fiber: 3 g of fiber is obtained here.
- Cholesterol: 60 mg of cholesterol is obtained here.
- Sodium: 280 mg of sodium is used.
Halibut Pesto Kabobs are a light, bright, and flavorful choice for dining, especially during grilling season. Halibut is so very mild-mannered that it slips up to raw bars on barbecue or even the lightest dinner. Very few ingredients, and with the pressure cooker on hand you can get a dish that looks like the one in a restaurant also. These kabobs are perfect, either served with grilled veggies or a side salad for a complete meal that everyone will love.
