Cedar-wrapped halibut kebabs are easy to make and flavorful too! Halibut is a delicious fish, but it is prone to sticking or breaking on the grill. Using a cedar wrap will help contain the halibut while it is on the grill, and it imparts a hint of smoky flavor. These kebabs are brushed with a little lemon, garlic, and olive oil, then grilled to perfection. Delicate and tasty, these cedar-wrapped halibut kebabs are the right choice for any occasion.
What are cedar wraps?
Cedar wraps are little blankets (or wraps) made out of wood. They are bendable and wrap around the food and create a barrier to a grill’s direct flame. These grilling wraps infuse a slight smokiness to foods and works particularly well with fish, seafood, and vegetables. Besides cedar, these wraps also come in maple or cherry. They are one-time use and, therefore, not reusable.
Ingredients for cedar-wrapped halibut kebabs:
- Halibut fillet, about 2 pounds
- Cedar wraps with ties
- Skewers
- Lemons and lemon juice
- Olive oil
- Ghee or butter
- Garlic
- Fresh thyme
- Salt
- Lemon pepper: substitute with black pepper
How to make it:
- Soak cedar wraps in tepid water for 30-40 minutes.
- Preheat your grill for 350 degrees F.
- Combine oil, ghee (or butter), garlic, thyme, lemon juice, salt, and lemon pepper in a bowl. Set aside.
- Cut fish into 1 1/2″ chunks. Slice lemons into thin slices; they should fold over easily without breaking—alternate fish pieces with folded lemon slices.
- Repeat process for remaining kebabs. Brush each kebab with olive oil-lemon juice mixture.
- Remove cedar wraps from water and blot dry with paper towels.
- Set one halibut kebab inside of each wrap, fold over, and secure with string.
- Place cedar-wrapped halibut kebabs on the grill and cook for 15-20 minutes.
- Halibut is done once it reaches an internal temperature of 145 degrees F.
- Remove and carefully unwrap the kebabs. Serve.
Please see the Wildwood Grilling website for more information on cedar wraps. Also, please read my article on plank grilling. We have some great recipes for you to try!
Photos by Sabrina Baksh for derrickriches.com
Cedar Wrapped Halibut Kebabs
Ingredients
- 2-2 1/2 pounds halibut fillet cut into 1 1/2" chunks
- 4 cedar wraps with ties
- 4 skewers
- 2 lemons, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons clarified butter, melted (you can subsitute with melted unsalted butter instead)
- 1 tablespoon lemon juice
- 1-2 cloves garlic minced
- 1 teaspoon thyme fresh
- 1/4 teaspoon salt (add more if needed)
- 1/4-1/2 teaspoon lemon pepper (adjust to your liking)
Instructions
- Soak cedar wraps in tepid water for 30-40 minutes.
- Preheat grill for medium heat.
- Combine oil, clarified butter (ghee), garlic, thyme, lemon juice, salt, and lemon pepper in a bowl. Set aside.
- Cut fish into 1 1/2" chunks. Slice lemons into thin slices; they should fold over easily without breaking. Alternate fish pieces with folded lemon slices. Repeat process for remaining kebabs. Brush each kebab with olive oil-lemon juice mixture.
- Remove cedar wraps from water and blot dry with paper towels. Set one halibut kebab inside of each wrap, fold over and secure with string.
- Place cedar wrapped kebabs onto the grill cook for 15-20 minutes, or until the internal temperature of the fish reaches 145 degrees F.
- Remove from grill, unwrap and serve with your favorite sides, or condiments.
Notes
Nutrition
