Mediterranean Grilled Pacific Halibut and Veggie Skewers with Tzatziki
May 24th, 2022An Easy Summer Recipe for Grilled Fish Kabobs
This recipe for grilled Pacific halibut skewers can be enjoyed hot off the grill as a casual meal. A summery Mediterranean-inspired fish marinade, made with white wine, garlic, and herbs, keeps the grilled Pacific halibut moist and flaky.
For this grilled fish kabob recipe, you’ll also be grilling up a few complementary vegetables, so you won’t need to fuss over what sides go with fish skewers — most of your meal is prepared right on the grill, their flavors naturally enhanced by the heat and char of the fire.
To mix things up, try other variations of this recipe, including our recipe for a Grilled Pacific Halibut and Veggie Couscous Bowl and Grilled Pacific Halibut Gyro. And make sure to see our tips for how to keep the fish from sticking to the grill.
The WAC recipe team featured Cucumber Tzatziki in a live event! Watch the recording of the cooking demo to see how it's made.
Mediterranean Grilled Pacific Halibut and Veggie Skewers with Tzatziki
By Wild Alaskan Company
Prep time
30 minutes
Cook Time
15 minutes
Total time
45 minutes
Yield
3 servings
Ingredients
- 3 (6 oz.) Pacific Halibut Portions, cut into 1 ½-inch chunks or 3 (6 oz.) portions Pacific Halibut Quick Cuts
- 3 tablespoons extra-virgin olive oil, plus more for brushing/drizzling
- 2 tablespoons white wine
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 3 teaspoons garlic, minced
- Salt and freshly ground black pepper
- 1 medium cucumber, grated
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice, more to taste
- Handful of fresh mint and/or dill, minced
- 2 green bell peppers, cut into 1 ½-inch pieces and threaded onto skewers
- 1 ½ cups cherry tomatoes, threaded onto skewers
- 2 medium zucchinis, sliced lengthwise into ⅛-inch thick slices
Instructions
1. Preheat a hot grill or grill pan (high heat). When grates are hot, clean, and oiled, add peppers and allow to cook for about 15 minutes or until just singed and slightly softened, turning occasionally.
2. Meanwhile, combine halibut with olive oil, wine, oregano, thyme, 2 teaspoons garlic, 2 teaspoons salt, and black pepper in a shallow dish or resealable bag, tossing to coat. Allow to marinate for at least 15 minutes or up to 30 minutes under refrigeration.
3. In a small mixing bowl, toss grated cucumber with ½ teaspoon of salt and set aside for 15 minutes. After 15 minutes, squeeze and drain out excess moisture. Stir in yogurt, lemon juice, remaining teaspoon of garlic and herbs. Taste to adjust to your liking, then set aside.
4. Blot halibut pieces with a paper towel or clean kitchen towel to remove excess marinade. Thread halibut onto skewers, arranging pieces so that they will lay flat on the grill in order to produce crisp grill marks. Brush fish, tomatoes, and zucchini lightly with oil. Allow to grill undisturbed until ready to flip: 3 or 4 minutes total for fish and tomatoes, 6 to 8 minutes total for zucchini. Halibut is ready to flip when fish releases easily from grates with help of a fish spatula.
5. Arrange fish skewers and grilled vegetables on a serving platter. Season vegetables with salt and pepper, then drizzle with olive oil. Serve with tzatziki on side for dipping. Enjoy immediately, or refrigerate for up to 3 days in covered container.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
