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Halibut Kebabs
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Serves 4

3 (6 oz each) wild Alaskan Halibut fillets
1/4 cup fresh lemon juice (1
2 medium lemons)
1/4 cup organic macadamia nut or extra virgin olive oil (for marinade)
3 shallots, thinly sliced
1 teaspoon salt-free Vital Choice Organic Marinade Mix
1/2 teaspoon dried thyme, crumbled
1 teaspoon organic macadamia nut or extra virgin olive oil (for pan)
1/2 large red onion, cut lengthwise into thirds
1 lemon, cut into wedges

  • Preheat broiler.

  • Rinse fish and pat dry with paper towels. Remove skin. Cut fish into 16 cubes and set aside.

  • In a large bowl, mix lemon juice, oil, shallots, herb seasoning, and thyme. Add fish and stir to coat. Cover and marinate in refrigerator at least 5 minutes, but no more than 1 hour.

  • Meanwhile, spray or brush broiler pan with oil.

  • Peel onion apart into single layers. Thread each skewer, alternating onion and fish, using 4 pieces of fish and 5 pieces of onion. Place kebabs on broiler pan. Broil kebabs 4 inches from heat for 2‒2 1/2 minutes on each side, or until fish is no longer translucent. Garnish with lemon wedges.

Calories: 111 Protein: 22 g Carbohydrates: 2 g Total Fat: 1 g Saturated Fat: 0 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0 g Cholesterol: 60 mg Sodium: 93 mg.


Seafood Basics

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How to Steam Halibut
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