Pesto Halibut Kebabs

Photo: Lee Harrelson; Styling: Melanie J. Clarke

Make this fresh, colorful 20-minute meal with just 4 simple ingredients. Serve halibut with Israeli couscous tossed with toasted sliced almonds, dried cranberries, and chopped fresh parsley.

Yield: 4 servings (serving size: 1 skewer and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 36.3g
  • Carbohydrate: 4g
  • Fiber: 1.2g
  • Cholesterol: 55mg
  • Iron: 1.8mg
  • Sodium: 514mg
  • Calcium: 104mg

Ingredients

  • 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

Preparation

  1. Preheat broiler.
  2. 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.
  3. 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.
Note:

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

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