Pesto Halibut Kabobs

Servings 6 servings


  • 2 1/4 pounds halibut cut into 1-inch chunks
  • 2 medium red bell pepper de-seeded, de-ribbed and cut into 1-inch chunks
  • 3 tablespoons prepared basil pesto
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon sea salt
  • olive oil
  • 6 12-inch bamboo skewers or metal


  • DO-AHEAD TIP: If using bamboo skewers, soak them in water for 30 minutes before grilling, to prevent burning.
  • Preheat outdoor or indoor grill or oven broiler.
  • Place fish and bell pepper chunks in a shallow dish; drizzle with pesto and vinegar and toss to coat. Let stand for 5 minutes then alternately thread them onto each skewer; sprinkle evenly with salt.
  • Place skewers on a grilling rack (if using outdoor grill) or on a jelly-roll pan (if using broiler) coated with a little olive oil.
  • Grill/broil until kabobs reach desired degree of doneness, turning once.


SERVING SUGGESTION: Steamed baby red potatoes and steamed asparagus.
VEGETARIAN: Use extra-firm tofu instead of halibut.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure pesto and vinegar are gluten free.
NUTRITION: Per Serving: 237 Calories; 8g Fat; 37g Protein; 3g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 379mg Sodium. Exchanges: 5 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Points: 6
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