Halibut Skewers with Chili-Lime Sauce

Grilled Mahi Mahi Skewers | Pinky's Pantry
Every other summer, we all load up the car and drive to Sunriver, Oregon for a family vacation. My brother-in-law’s family lives out in Yakima, Washington so they drive down to meet us and we spend a week together in Sunriver, hiking, biking, canoeing, horseback riding, and generally having a good time in the summer sunshine.

While we’re there, we take turns fixing the meals for everyone. It was during one of these vacations that my brother and sister-in-law made these fish kebabs for dinner and since then, I’ve been making them at home. They make a healthy and delicious meal, with the added bonus of being easy to prepare. When you have lots of teenage help (or in their minds – slave labor), assembling the skewers takes hardly any time at all. Throw in a hubby to do the grilling and you can pretty much kick back and relax till it’s time to eat!


Chili-Lime Sauce:

  • 1/2 cup fresh lime juice
  • 2 tbsp. olive oil
  • 2 tbsp. sugar
  • 3 tbsp. chopped fresh cilantro
  • 1-1/2 tsp. minced serrano chilies
  1. Whisk lime juice, olive oil, sugar, cilantro and chilies in a small bowl until sugar is completely dissolved.
  2. Let sauce stand 1 hour at room temperature to allow flavors to blend, then season to taste with salt and pepper.
  3. Sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.

Halibut Skewers:

  • 1-1/2 lbs. halibut fillets, cut in cubes
  • 1 large red bell pepper, cut in cubes
  • 6 green onions, cut in 1-inch lengths

(You want about 30 pieces of fish, 30 bell pepper and 30 onion pieces)

  1. Heat grill to medium-high heat.
  2. Alternate skewering fish, bell pepper and onion pieces onto 6 skewers.
  3. Sprinkle with salt and pepper.
  4. Drizzle kebabs with a little olive oil to prevent sticking to the grill.
  5. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes.
  6. Transfer kebabs to platter and serve.
  7. Pass chili-lime sauce around in a separate bowl.

NOTE:  You can use any firm-fleshed fish for this recipe. I actually used Mahi-Mahi in the skewers pictured.