From the Cook
From the Cook
From the Cook
1/4
Halibut Pesto Kabobs
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Instructions
1
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Place all the ingredients in a bowl and toss to combine.
2
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Preheat oven broiler or grill to high heat.
3
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Place vegetables and fish on skewers. If using wooden skewers soak in water for 30 minutes to avoid burning or wrap exposed part of skewers with aluminum foil.
4
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Cook skewers under broiler or on grill for 6 minutes, turning halfway through.
5
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Soak Skewers Strategically 💧Soak wooden skewers in water for at least 30 minutes before threading to prevent burning, or use metal skewers for even heat distribution and reusability.
- Cut Vegetables Uniformly 🔪Dice all vegetables into similar-sized pieces (about 1-1.5 inches) so they cook at the same rate as the halibut and prevent some from being raw while others are overcooked.
- Pat Halibut Dry for Texture ✨Thoroughly pat the halibut dry with paper towels before applying pesto—this removes surface moisture that prevents proper browning and helps the pesto adhere better.
- Thread in Alternating Pattern 🎯Alternate halibut chunks with vegetables in a consistent pattern to ensure even cooking and beautiful plating, starting and ending with vegetables to prevent fish from sliding off.
- Don't Overcrowd the Grill 🔥Leave adequate space between kabobs to allow hot air circulation and achieve a light golden crust; crowding creates steam and results in pale, undercooked fish.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
High Protein
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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