Grilled Fish Kebobs with Parsley and Garlic Butter

Name: Grilled Fish Kebobs with Parsley and Garlic Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces); 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces); 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces); 1/2 cup extra-virgin olive oil; 1 large lemon, zested and juiced; 3 garlic cloves, minced; 1 cup chopped fresh flat-leaf parsley; 3 tablespoons coarsely chopped fresh thyme leaves; 1 teaspoon kosher salt, plus extra for seasoning; 1/2 teaspoon freshly ground black pepper, plus extra for seasoning; 1 stick unsalted butter, at room temperature; 4 cloves garlic, minced; 2 tablespoons chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper; Special equipment: 10 (8 or 10-inch) skewers* see Cook's Note

Servings: persons

1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces)
1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces)
1/2 cup extra-virgin olive oil
1 large lemon, zested and juiced
3 garlic cloves, minced
1 cup chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh thyme leaves
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 stick unsalted butter, at room temperature
4 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Special equipment: 10 (8 or 10-inch) skewers* see Cook's Note

1
Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag.
2
In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper.
3
Pour the oil mixture over the fish and seal the bag.
4
Refrigerate for 30 minutes.
5
Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
6
Butter: In a small bowl, mix together the butter, garlic and parsley.
7
Season with salt and pepper, to taste.
8
Transfer the butter to the center of a 6-inch-square piece of plastic wrap.
9
Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter.
10
Refrigerate until firm, about for 1 hour.
11
Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
12
Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
13
Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side.
14
Arrange the skewers on a platter and serve the butter alongside.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces), 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces), 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces), 1/2 cup extra-virgin olive oil, and more.

Yes, Grilled Fish Kebobs with Parsley and Garlic Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!