Enjoy the flavors of summer with these Tropical Grilled Halibut Skewers, that are perfect for a backyard barbecue or cozy patio dinner. With an addicting sweet and sour marinade, tender halibut, and juicy pineapple. This grilled halibut recipe is a quick trip over the hot grill for a the perfect smoky char to compliment the tropical flavors. It's a summer must!
Wowy these are dangerously good. I made them for our friends on the coast I doubled the batch thinking there would be leftovers for lunch the next day. Boy, was I wrong. We couldn't stop eating them. So, I had to make more just days later...twist my arm. They're full of tropical vibes with the pineapple and soy marinade, and pineapple pieces in between the halibut. Topped off with fresh cilantro for a pop of fresh flavor and color at the end. Enjoy them with a side of coconut rice, grilled veggies, and margaritas, or this tropical inspired apple cider vinegar drink that makes you feel great!
Table of Contents
About the grilled halibut marinade
The key to delicious grilled halibut is a flavorful marinade, and this one is so good I could drink it (I actually took many sips, then I made a salad dressing out of it!). It's a blend of pineapple juice for sweetness and added tropical flavor (and how much more tropical can you get than a Dole pineapple!), lime that pairs beautifully for a citrusy punch, soy sauce, and aromatic like, garlic and ginger. The marinade helps to tenderize the firm halibut and infuse it with mouth-watering flavors that makes it irresistible.
Ingredients you'll need for this recipe
For the Skewers
- 12-15 skewers.
- 1.5 lbs halibut. Depending on how your halibut is cut, you will need 4-5 fillets.
- 1 red onion, cut into 1-2" cubed pieces.
- 1 whole pineapple, cut into cubes.
- Optional: jalapenos, cut into rings.
For the Marinade
- ½ cup pineapple juice. Pineapple juice amplifies the pineapple and tropical flavors, it's a must! You can purchase the juice near the shelf-stable juice aisle. It's usually in a large can or small single serve juice cans.
- 2 tbsp low-sodium soy sauce, or you can use regular soy sauce if that's all you have.
- 1 tbsp honey, maple syrup or brown sugar. I like to use honey to create a thicker marinade. Alternatively, you can add ½ teaspoon or so, of corn starch.
- 1 tsp sesame oil. This is the cherry on top. I highly recommend using it. Though, if you must substitute it, add avocado oil and 1 teaspoon toasted sesame seeds.
- 1 lime, zested and juiced.
- ½ tbsp fresh grated ginger. I typically buy ginger root and store it in the freezer so I have it fresh whenever I need it, instead of using store bought minced ginger.
- 2 cloves garlic, minced.
- sprinkle of red pepper flakes. For a mild heat. If you want more heat add at least ¼ teaspoon to ½ teaspoon.
How to grill halibut
Here's my easy step-by-step guide to grilled halibut skewers:
- Pat the halibut dry using paper towels and cut into 1-2 inch cubes. Transfer the pieces to a large Ziploc bag or a large flat dish like a baking dish so the marinade will cover the halibut pieces well.
- To a mason jar or bowl, add all of the marinade ingredients and mix. Pour about 75% of the marinade evenly over the halibut, then cover and refrigerate for at least one hour. Gently toss them around at the half way point to fully incorporate the marinade into the fish.
- In the meantime soak 12 skewers in water for at least 30 minutes.
- Once you’re ready to assemble and cook, start the charcoal grill or gas grill to medium-high heat. I always recommend using a stainless steel brush with NO bristles to clean the grill.
- Begin assembling the skewers. Skewer a red onion piece first, then add the pineapple, jalapeño, and halibut in any pattern.
How long to grill halibut
Halibut is a lean, firm fish that cooks relatively quickly on the grill... So stay close! As a general guideline, grill halibut skewers for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork. The exact grilling time may vary depending on the thickness of your halibut pieces and the heat of your grill, but this is the general guide I go by.
What to serve with grilled halibut
Grilled halibut skewers pair beautifully with a variety of tropical inspired side dishes. I paired mine with homemade coconut lime rice and grilled mini peppers. I like grilling the mini peppers whole. Other options are, other grilled vegetables (asparagus, onions, broccoli, etc.), fresh salad like this strawberry feta salad, or roasted potatoes.
For drinks, I like a spicy mango margarita or this lemon drop martini.
FAQ
Make sure not to flip them often, or too early. Have a spatula ready to help scrape the bottom if you notice sticking. Cleaning the grill well prior to cooking will help avoid the skewers sticking as well.
Yes! Make ahead and store in the fridge. In fact, I make double the batch and leave it in my fridge for up to a week to add to other dishes.
Absolutely. You can easily substitute it for another firm fish. Try salmon, rockfish, tuna, or cod.
Grilled Tropical Halibut Skewers
Equipment
- Wood skewers or metal
Ingredients
- 1.5 lbs halibut , or cod, salmon, rockfish
- 1 red onion, cut into 1-2" cubed pieces
- 1 whole pineapple, cut into cubes
- ⅓ cup cilantro leaves
- optional: jalapenos, cut into rings
For the Marinade
- ½ cup pineapple juice
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 lime, zested and juiced
- ½ tablespoon fresh grated ginger
- 2 cloves garlic, minced
- sprinkle of red pepper flakes
Instructions
- Pat the halibut dry using paper towels and cut into 1-2 inch cubes. Transfer the pieces to a large Ziploc bag or a large flat dish like a baking dish so the marinade will cover the halibut pieces well.
- To a mason jar or bowl, add all of the marinade ingredients and mix. Pour about 75% of the marinade evenly over the halibut, then cover and refrigerate for at least one hour. Gently toss them around at the half way point to fully incorporate the marinade into the fish.
- In the meantime soak 12 skewers in water for at least 30 minutes.
- Once you’re ready to assemble and cook, start the charcoal grill or gas grill. I always recommend using a stainless steel brush with NO bristles to clean the grill.
- Begin assembling the skewers. Skewer a red onion piece first, then add the pineapple, jalapeño, and halibut in any pattern.
- Grill for 4-6 minutes on each side, or until the halibut is fork-tender (alternatively, look at the notes for baking instructions).
- To the rest of the marinade, add ¼ to ½ teaspoon of cornstarch and microwave until it thickens. I start with ¼ and add more after I microwave it if needed. The consistency should be thick but still runny enough to pour over the skewers.
- Plate and drizzle the rest of the marinade over and sprinkle a handful of cilantro to serve.
Hailey B
Loved them!