Halibut Kabobs with Citrus Marinade on Rosemary Skewers


Got this recipe from a 2001 issue of Mary Engelbreit’s Home Companion; it’s a clever way to infuse rosemary flavor by using actual rosemary stems as skewers. I just meddled with the marinade to give it more oomph.

Let’s prepare the MARINADE first:

1/2 cup olive oil

1/4 cup fresh orange juice

1 tbsp. Balsamic vinegar

1 clove garlic, crushed

1 tbsp. fresh rosemary, chopped

1 tsp. salt

2 tbsp. soy sauce

2 tbsp. fresh lime juice



6 white button mushrooms

12 oz. Halibut, skinned, cut into 2 inches (or tuna)

1 small yellow zucchini, cut into 1/2 inch slices

2 tomatoes, cut into thick chunks

1 each of green, yellow, orange, and red peppers, cut into chunks

2 lemons, cut into thick wedges

10-12 pieces of sturdy Rosemary stems



1. Combine marinade ingredients into a glass bowl. Toss halibut with 3/4 of marinade. Refrigerate for at least 1/2-1 hour. Set aside rest of marinade.

2. Toss squash, tomatoes, mushrooms, red, and orange peppers into a large bowl with the rest of the marinade.

3. Start the fire. To make Rosemary skewers, pull off all but a topknot of the leaves from the stem and whittle the end into a point. Thread the skewers, alternating halibut, vegetables, and some of the lemon wedges.

4. Grill the kabobs for 4-5 minutes on each side.


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