Halibut Kebabs with Lemon-Basil Butter

Halibut Kebabs with Lemon-Basil Butter

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  • Each serving
  • 330cal
  • 20g fat (8g sat)
  • 80mg chol
  • 250mg sodium
  • 6g carb
  • 2g fiber
  • 33g protein


  • 6 tablespoons unsalted butter, at 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 shallots
  • Salt and pepper, to taste
  • 2 pounds halibut, cut into 1 1/2-inch cubes
  • 2 tablespoons high-heat oil
  • 2 zucchini or summer squash, thickly sliced
  • 1 quart mixed cherry tomatoes
  • Metal or bamboo skewers


Mix butter, garlic, 2 tablespoons basil, 1 teaspoon lemon juice, lemon zest, shallots, 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, 3 to 4 minutes per side.

Remove fish to a platter and immediately top with half the lemon-basil butter. Serve additional butter sauce on the side.

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