I love any kind kind of kabob, they are so easy to make and highlight so many summer vegetables! Crispy peppers, summer squash and juicy cherry tomatoes are so good when paired with perfectly grilled chicken. However, sometimes I want a little switch up and use halibut or cod as my protein instead. The first time I tried this I wasn’t exactly sure how it would turn out. I thought that maybe the fish would fall apart or dry out before the other veggies were cooked. After some experimenting, I found that by marinading the fish before you cook it the result was perfectly juicy and flaky fish. Marinading the fish for an hour or two before you grill your kabobs adds so much additional flavor and helped keep the fish moist as it cooked.
The apple and peach pair nicely with the fish and help keep this kabob nice and light on hot summer nights. However, feel free to use whatever veggie or fruit you would like! Make sure you try and keep all your veggies the same size, this way they will cook at roughly the same rate on your skewer. A side note about skewers, if you aren’t using metal ones, make sure you soak your wooden or bamboo skewers in water before using them. This prevents them from catching fire on your grill!
Summer Halibut Kabobs
Makes 4 servings
- 1/2 cup unsweetened apple juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons diced shallot
- 1 teaspoon fresh thyme leaves
- 1 1/2 pounds halibut or cod, cut into 1-inch cubes
- 1 red onion, cut into 1-inch pieces
- 1 Fuji apple, cut into 1-inch pieces
- 1 peach, cut into thick slices
- 1 red bell pepper, cut into 1-inch pieces
- Salt and pepper to taste
In a bowl, combine apple juice, lime juice, olive oil, shallot and thyme. Pour half into a large resealable bag and add fish. Close the bag and gently shake to coat the fish. Place in fridge. In another resealable bag, add remaining marinade and add veggies and fruits. Shake to coat and place in fridge. Refrigerate both bags for 3 hours.
Drain fish and discard marinade. Drain fruit and vegetables and discard marinade. Using eight metal or wooden skewers, evenly distribute and thread fish, veggies and fruit on skewers.
Grill at a medium high heat until fish is cooked and flakes easily with a fork ( about 4-6 min depending on the thickness of the fish) and veggies and fruit are crisp tender.
Serve with rice or a large green salad!