Halibut Kabobs with Lemon-Basil Butter

A great recipe from the PCC Markets kitchen
Jun 18, 2013

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

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