TURKISH-SPICED HALIBUT SKEWERS WITH YOGURT SAUCE
Turkish chefs make these beautiful skewers with local swordfish, usually dousing the fish in a garlicky lemony marinade before cooking. Bay leaves (they grow wild) are usually a presence, too. David Tanis took that inspiration and made the fish halibut, adding thinly sliced lemons and onions, along with pinches of aromatic cumin and coriander, and a heavy hand with the bay leaves. You would think this might be overkill, but in fact it only enhances the sweetness of the fish.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
- In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 719 milligrams, Sugar 4 grams
GRILLED FISH KEBOBS WITH PARSLEY AND GARLIC BUTTER
Provided by Giada De Laurentiis
Time 1h58m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
LEMON ROSEMARY MARINATED GRILLED HALIBUT
Steps:
- Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES
Provided by Dave Lieberman
Categories appetizer
Time 52m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
APPLE HALIBUT KABOBS
At first, I was hesitant to try this recipe, but I'm very glad I did-the apple and halibut flavors complement one another so well. -Marilyn Rodriguez of Fairbanks, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat. , Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally., Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the fish, onion, apple and red pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until fish flakes easily with a fork and fruit and vegetables are tender, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE
Categories Fish Onion Marinate Fourth of July Low Carb Wheat/Gluten-Free Lime Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.
GRILLED HALIBUT SKEWERS
This one is my own creation. Here is a good way to eat Halibut with your hands. When you're buying the roast, remember that there is a lot of bone and skin to discard. I say it better to have too much fish than not enough. So use your best judgment when it comes to the quantity of fish.
Provided by Mr Jackson
Categories Halibut
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix first half of ingredients together in a non-reactive dish or large Zip Lock bag. Soak skewers in water until needed. Slice fish and peppers in to 1" or 1½" cubes/squares.
- Marinate fish for 1 to 2 hours at room temperature before cooking. Drain and save marinade for basting.
- Skewer fish and vegetables together and grill about 10 to 15 (depends or the size of your fish) minutes over Medium heat. Basting with reserved marinade.
- Note:.
- Getting nice cubes of fish will be easier if you start with a roast or a fillet vs. a steak.
- Lemon juice will actually cook the fish while marinating. Do not over marinate.
- Adding a little (very little) Apple or Hickory wood chips will add to the flavor.
- I found that the marinate time was better at about 3 to 4 hours if you have large pieces of fish. Say 1½" to 2" chunks. You may not want to leave it out that long, try the first hour or two in the refrigerator and the last few at room temperature Just for safety.
Nutrition Facts : Calories 520.4, Fat 17.7, SaturatedFat 2.4, Cholesterol 115, Sodium 589.4, Carbohydrate 8.1, Fiber 2.3, Sugar 4.2, Protein 77.2
BROILED HALIBUT KABOBS
My grandmother used to prepare these kabobs for special occasions. The orange-flavored barbecue sauce complements the fish nicely, whether it is broiled or grilled.-Tiffany O'Neill, Rossville, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut fish into 1-in. pieces. On metal or soaked wooden skewers, alternately thread the fish, green pepper, onion, pineapple and tomatoes. In a small bowl, whisk the sauce ingredients until blended., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.
Nutrition Facts : Calories 399 calories, Fat 17g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 592mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein.
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