Halibut Kabobs with Zucchini and Grape Tomatoes

Name: Halibut Kabobs with Zucchini and Grape Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H52M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Recipe courtesy of Dave Lieberman

Watch how to make this recipe.

Halibut Kabobs with Zucchini and Grape Tomatoes

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Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

295

Total Fat

21

Saturated Fat

4

Carbohydrates

6

Dietary Fiber

2

Sugar

4

Protein

23

Cholesterol

62

Sodium

615

Total: 52 min
Prep: 10 min
Inactive: 30 min
Cook: 12 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

295

Total Fat

21

Saturated Fat

4

Carbohydrates

6

Dietary Fiber

2

Sugar

4

Protein

23

Cholesterol

62

Sodium

615

Total: 52 min
Prep: 10 min
Inactive: 30 min
Cook: 12 min

Ingredients

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

Directions

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.