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Seafood Kabobs with Lemon-Basil Butter

Recipe Date:
June 22, 2016
Serving Size:
4
Cook Time:
00:09:00
Difficulty:
Easy
Measurements:
Imperial (US)
Summertime grilling is the ultimate way to keep the kitchen cool and cook seasonal, fresh foods. Our recipe for seafood kabobs is perfect for keeping in sync this season. Any type of seafood will do. Visit your local farm, market or grocer and use seasonal vegetables as cooking companions for your fish.
Ingredients
  • 6 tbsps Butter, room temperature
  • 2 Cloves garlic, minced
  • 3 tbsps Fresh basil, chopped, divided
  • 2 tsps Lemon juice, divided
  • 2 tsps Lemon zest
  • 1 tsp Shallots, finely minced
  • Salt and Pepper to taste
  • 1 lb Halibut, cut into 1 inch cubes
  • 1 lb Salmon, cut into 1 inch cubes
  • 2 tbsps Oil for high-heat
  • 2 Zucchini or summer squash, sliced thick
  • 1 Quart Cherry Tomatoes, mixed
  • 1/2 Large Red Pepper, cut into 1 inch pieces
  • 1/2 Large Yellow Pepper, cut into 1 inch pieces
Directions
  1. Mix butter, garlic, 2 tablespoons of basil, 1 teaspoon lemon juice, lemon zest, shallots, salt and pepper in a small bowl. Combine well, set aside.
  2. Combine fish with oil, and remaining 1 tablespoon basil, 1 teaspoon lemon juice and marinate for 20 minutes. Preheat grill to med-high heat.
  3. Thread halibut, vegetables and salmon alternately for great color presentation. Lightly season with salt and pepper. Grill until the fish is just opaque, about 3 to 4 minutes per side.
  4. Remove kabobs to platter, top with half of the lemon-basil butter, serve additional butter as sauce on the side.

Notes: Kabobs work well for “firmer” fish and if you use flat metal skewers, it will keep the fish from “spinning” when flipping the kabobs. If you use bamboo skewers, soak them in water for at least 30 minutes before using so they don’t burn while grilling.

When threading your seafood onto skewer, thread against the grain so your fish doesn’t fall apart and remember to keep vegetable slices thick, so they don’t burn before the seafood has cooked all the way through. If you like more seafood than vegetables, cut back on the amount of veggies and add large prawns.

The sauce for this recipe is a Lemon-Basil butter, although you can use whatever your favorite flavors are. Change your sauce up in accordance with what vegetables you would like to use. Tweak and twist the recipe until you have exactly the flavors you and family love.

We have paired the Seafood Skewers with a wine from our Alsace Tasting Parcel, Paul Kubler Pinot Gris K  2014. Zesty and refreshing, it pairs well with vegetables and seafood.