Parsley Fish Kabobs Recipe
Although some fish is too flaky to cook on a kabob, salmon and halibut are excellent choices.
Ingredients
- 18 Oz Salmon Fillet (Cubed)
- 18 Oz Halibut Fillet (Cubed)
- 1/2 Cup Olive Oil
- 3 Cloves Garlic (Chopped)
- 1 Zested and Juiced Lemon
- 1 Cup Flat Leaf Fresh Parsley (Chopped)
- 3 Tablespoon Fresh Thyme Leaves (Chopped)
- Salt and Black Pepper to Taste
- 1 Stick Room Temperature Unsalted Butter
- 1 Tablespoon Dried Parsley
- 4 Cloves Garlic (Minced)
Instructions
- Whisk together the olive oil, lemon juice and zest, parsley, garlic, salt, pepper, and thyme in a large mixing bowl.
- Pour mixture over fish in a large baking dish and chill for 30 minutes, covered. Alternately thread skewers with 3 pieces halibut and 3 pieces salmon.
- Combine the parsley, butter, and garlic in a small bowl. Chill until stiff, then roll into a log.
- Preheat the grill to medium-high heat and season the skewers with salt and pepper to taste.
- 4 minutes each side on the grill. Dot with butter and serve.