Best Broiled Sesame Halibut Kabobs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES



Halibut Kabobs with Zucchini and Grape Tomatoes image

Provided by Dave Lieberman

Categories     appetizer

Time 52m

Yield 6 to 8 servings

Number Of Ingredients 9

3 medium zucchini, rinsed and ends trimmed
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds halibut or other meaty whitefish suitable for grilling
1 1/2 pints grape tomatoes, rinsed
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

Steps:

  • Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
  • Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
  • Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
  • Heat a grill or grill pan over medium-high heat.
  • Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

BROILED HALIBUT WITH LEMON AND HERBS



Broiled Halibut With Lemon and Herbs image

Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.

Provided by William Uncle Bill

Categories     Halibut

Time 18m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
2 large garlic cloves, finely minced
1/2 teaspoon salt
16 ounces fresh halibut steaks, 3/4 inch thick
1 tablespoon butter
1 tablespoon extra virgin olive oil

Steps:

  • In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
  • Rinse halibut steaks in cold water and pat dry on paper towels.
  • In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
  • Place the halibut steaks in the casserole dish.
  • Spread one half the lemon/herb mixture equally over each steak.
  • Place under the broiler on HIGH heat and broil for 6 minutes.
  • Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
  • Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
  • Serve with cooked basmati brown rice.
  • You may also use finely chopped chives or green onions instead of the shallots.

GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER



Grilled Fish Kebobs with Parsley and Garlic Butter image

Provided by Giada De Laurentiis

Time 1h58m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
1/2 cup extra-virgin olive oil
1 large lemon, zested and juiced
3 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh thyme leaves
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 stick unsalted butter, at room temperature
4 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
  • Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside.

BROILED SESAME HALIBUT KABOBS



Broiled Sesame Halibut Kabobs image

Number Of Ingredients 9

1 pound halibut steak or seas bass, 1 inch thick
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch pieces
1/4 teaspoon sugar
1 clove garlic, finely chopped
2 tablespoons soy sauce
1 teaspoon grated ginger root
1 teaspoon sesame oil
1 tablespoon sesame seeds

Steps:

  • Cut fish into 3/4- to 1-inch pieces. Thread fish, zucchini and squash alternately on each of eight 8-inch skewers.* Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Mix sugar, garlic, soy sauce, gingerroot and sesame oil. Brush generously on all sides of kabobs. Sprinkle sesame seed over kabobs. Place kabobs on rack in broiler pan. Broil with tops 4 inches from heat about 3 minutes turn. Broil about 2 minutes longer or until fish flakes easily with fork. 1 Serving: Calories 140 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 60mg Sodium 610mg Carbohydrate 4g (Dietary Fiber 1g) Protein 23g.*If using wooden bamboo skewers, soak in water for 30 minutes before using to prevent burning.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Related Topics