Grilled Tropical Halibut Skewers

grilled halibut skewers on a plate with coconut rice and grilled mini peppers with pineapple

Grilled Tropical Halibut Skewers

Enjoy the flavors of summer with these Grilled Tropical 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.

Course Dinner

Cuisine Hawaiin

Keyword grilled halibut recipe, halibut recipes, seafood bbq, skewers, what to grill this summer

Prep Time 30

Cook Time 8

Total Time 38

Servings skewers

Calories 71kcal

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.

Notes

Substitute: You can substitute Halibut for any other firm fish. Salmon, cod, rockfish (sea bass), etc. are good options.

To bake: Bake at 400 for 5-8 minutes. Preheat the oven at least 20 minutes before cooking to ensure an even temperature.

Serving: I served this with coconut rice and grilled mini peppers. For drinks, a spicy mango marg or lemon drop.

Nutrition