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Apple Halibut Kabobs

 Apple Halibut Kabobs
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
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Using long-handled tongs, moisten a paper towel with cooking oil and

2 of 2

Apple Halibut Kabobs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 kabobs equals 241 calories, 6 g fat (1 g saturated fat), 54 mg cholesterol, 240 mg sodium, 9 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.