Cedar Wrapped Halibut Kebabs

 

Cedar Wrapped Halibut Kebabs

Cedar Wrapped Halibut Kebabs

Sabrina Baksh
Halibut is a delicious fish, but like most fish it is prone to breaking on the grill. A cedar wrap helps to contain the fish while on the grill and it imparts a hint of smoky flavor to it as well. These kebabs are hit with a little lemon, garlic, and olive oil, then grilled to perfection. Tender, delicious, these cedar wrapped halibut kebabs are the right choice for any occasion.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish
Cuisine American BBQ, Fusion
Servings 4 People

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 fresh thyme
  • 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

Photo by: Sabrina Baksh