Halibut, Potato, and Scallion Kebabs

halibut-potato-scallion-kebab
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 373 calories
    • Fat 16 g
    • Sat Fat 2 g
    • Cholesterol 39 mg
    • Sodium 335 mg
    • Protein 30 g
    • Carbohydrate 26 g
    • Sugar 1 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 88 mg

Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Soak 8 skewers in water for at least 15 minutes.

Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 15 minutes; drain.

Ingredients

  1. Check 1/4 cup olive oil, plus more for the grill
  2. Check 1 pound small new potatoes, halved
  3. Check 1 pound skinless halibut, cut into 1-inch pieces
  4. Check 1 cup halved artichoke hearts
  5. Check 4 scallions, cut into 1-inch pieces
  6. Check kosher salt and black pepper

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Soak 8 skewers in water for at least 15 minutes.
  3. Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 15 minutes; drain.
  4. Toss the potatoes, halibut, artichoke hearts, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Thread onto the skewers and grill, turning occasionally, until the halibut is cooked through, 6 to 8 minutes.