Pesto Halibut Kebabs

Pesto Halibut Kebabs Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Make this fresh, colorful 20-minute meal with just 4 simple ingredients.


4 servings (serving size: 1 skewer and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 30 %
Fat 7.9 g
Satfat 1.2 g
Monofat 2.3 g
Polyfat 2.9 g
Protein 36.3 g
Carbohydrate 4 g
Fiber 1.2 g
Cholesterol 55 mg
Iron 1.8 mg
Sodium 514 mg
Calcium 104 mg


1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 tablespoons prepared basil pesto
2 tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray


Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.


If you can't find fresh halibut, substitute another mild, firm white fish.

Melanie Barnard,

Cooking Light

May 2007
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