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Apple Halibut Kabobs Recipe
Apple Halibut Kabobs Recipe photo by Taste of Home
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Apple Halibut Kabobs Recipe

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5 1 3
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At first, I was hesitant to try this recipe, but I'm very glad I did—the apple and halibut flavors complement one another so well. —Marilyn Rodriguez of Fairbanks, Alaska
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup dry white wine or unsweetened apple juice
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons diced onion
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-1/2 pounds halibut, cut into 1-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 1 medium Golden Delicious apple, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces

Nutritional Facts

241 calories: 2 each, 6g fat (1g saturated fat), 54mg cholesterol, 240mg sodium, 9g carbohydrate (0g sugars, 1g fiber), 36g protein Diabetic Exchanges: 5 lean meat, 1 vegetable

Directions

  1. In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat.
  2. Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.
  3. Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread the fish, onion, apple and red pepper.
  4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until fish flakes easily with a fork and fruit and vegetables are tender, turning and basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Apple Halibut Kabobs in Light & Tasty June/July 2002, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Apple Halibut Kabobs

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(3)
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MY REVIEW
joanna.pureyar
Reviewed Dec. 2, 2011

"I didn't have kabob sticks so I did this as a stir fry instead it was amazing! Only suggestion if you try a stir fry is to do the fish separately as it tends to break apart if you mix everything together."

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