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Broiled Halibut Kabobs

 Broiled Halibut Kabobs
My grandmother used to prepare these kabobs for special occasions. The orange-flavored barbecue sauce complements the fish nicely, whether it is broiled or grilled.—Tiffany O'Neill, Rossville, Kansas
4 ServingsPrep/Total Time: 30 min.


  • 1-1/4 pounds halibut fillets
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch wedges
  • 1 can (20 ounces) pineapple chunks, drained
  • 8 to 10 cherry tomatoes
  • 1/2 cup ketchup
  • 1/4 cup canola oil
  • 3 tablespoons orange juice
  • 2 to 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon salt


  • Cut fish into 1-in. pieces. On metal or soaked wooden skewers,
  • alternately thread the fish, green pepper, onion, pineapple and
  • tomatoes. In a small bowl, whisk the sauce ingredients until
  • blended.
  • 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 4-6 minutes on each side or until
  • fish flakes easily with a fork, basting occasionally with sauce.
  • Yield: 4 servings.

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Broiled Halibut Kabobs (continued)

Nutritional Facts: 1 serving (1 each) equals 399 calories, 17 g fat (2 g saturated fat), 45 mg cholesterol, 592 mg sodium, 31 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.