Halibut Kabobs with Lemon-Basil ButterA great recipe from the PCC Markets kitchen
Serves 4 to 6
6 tablespoons unsalted butter, room temperature
2 cloves garlic, minced
3 tablespoons chopped fresh basil, divided
2 teaspoons lemon juice, divided
2 teaspoons fresh lemon zest
1 teaspoon finely minced shallot
Salt and freshly ground black pepper, to taste
2 pounds halibut, cut into 1½-inch cubes
2 tablespoons high-heat oil
2 zucchini, thickly sliced
1 quart mixed cherry tomatoes
Metal or bamboo skewers
Mix butter, garlic, 2 tablespoons basil, 1 teaspoon lemon juice, lemon zest, shallot, salt and pepper in a small bowl until well combined. Gently toss halibut with oil, remaining 1 tablespoon basil and 1 teaspoon lemon juice; marinate for 20 minutes.
Meanwhile, preheat the grill to medium-high heat.
Thread halibut (against the grain so the fish doesn’t fall apart), zucchini and tomatoes on skewers; lightly season with salt and pepper. Grill until fish is just opaque, about 3 to 4 minutes per side.
Remove fish to a platter and immediately top with half the lemon-basil butter. Serve additional butter on the side.
Recipe by PCC Natural Markets. For more delicious, seasonal recipes, visit pccnaturalmarkets.com/recipes.
Each serving: 330cal, 20g fat (8g sat), 80mg chol, 250mg sodium, 6g carb, 2g fiber, 33g protein