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halibut and squash ribbon skewers

Halibut and Squash Ribbon Skewers

Light and flavorful skewers featuring marinated halibut chunks threaded with delicate ribbons of summer squash, grilled to perfection.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 teaspoon Dried Thyme
  • 2 cloves Garlic Minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
For the Skewers
  • 1.5 lbs Halibut Fillet Cut into 1-inch cubes
  • 2 medium Yellow Squash Trimmed
  • 1 medium Zucchini Trimmed
  • 1 tablespoon Olive Oil For tossing squash
  • 16 Wooden or Metal Skewers If using wood, soak for 30 minutes

Method
 

Instructions
  1. Prepare the marinade by whisking together 1/4 cup olive oil, lemon juice, thyme, minced garlic, salt, and pepper in a medium bowl.
  2. Add the halibut cubes to the marinade, tossing gently to coat. Cover the bowl and refrigerate for at least 20 minutes, but no more than 40 minutes.
  3. While the fish marinates, prepare the squash ribbons. Using a vegetable peeler or mandoline, carefully peel the yellow squash and zucchini into thin, long ribbons. Discard the ends.
  4. Lightly toss the squash ribbons with 1 tablespoon of olive oil. Set aside.
  5. Preheat your grill to medium-high heat (about 400°F or 200°C). Thread the halibut cubes onto the skewers, alternating with the squash ribbons. Fold or weave the ribbons around the fish pieces to create visually appealing skewers.
  6. Grill the skewers directly over medium-high heat for 3-4 minutes per side, turning carefully until the halibut is opaque, flaky, and cooked through (internal temperature reaches 145°F/63°C).
  7. Remove from the grill and let rest for 2 minutes before serving. Serve immediately.

Notes

Ensure the halibut pieces are relatively uniform in size so they cook evenly. Do not over-marinate the delicate halibut, as the acid in the lemon juice can start to 'cook' the fish if left too long.