Ingredients
Scale
- 1 pound halibut, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 bell peppers, cut into wedges
- 2 zucchini or yellow squash, cut into 1-inch rounds
- 1 small red onion, cut into wedges
- 1/2 cup pesto
- 1 teaspoon kosher salt
Instructions
- Place the halibut, vegetables, pesto, and salt in a large bowl. Toss gently until everything is evenly coated.
- Preheat the oven broiler or grill to high heat.
- Thread the fish and vegetables onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning, or wrap the exposed ends in aluminum foil.
- Place the skewers under the broiler or on the grill and cook for about 6 minutes, turning halfway through, until the fish is cooked through and the vegetables are tender.
- Serve warm.
Notes
- No halibut? No problem: Cod, salmon, shrimp, tofu, or chicken can work well. Adjust the cooking time based on the protein used.
- Use the vegetables on hand: Bell peppers, zucchini, squash, tomatoes, and red onion are a great starting point, but mushrooms or other quick-cooking vegetables can also work.
- For nut allergies: Traditional pesto often contains pine nuts. A hemp seed pesto is an easy alternative.
- Watch the cooking time: Fish cooks quickly, so keep an eye on the kabobs to prevent the halibut from drying out.
- Food safety: Cook fish until it reaches a safe internal temperature of 145°F.
