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Lemon Teriyaki Halibut Kabobs

fast.cook's picture
  Halibut steaks 1 1⁄4 Pound, cut 1 inch thick
  Teriyaki sauce 1⁄3 Cup (5.33 tbs)
  Grated lemon zest 1 Teaspoon
  Freshly squeezed lemon juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Chopped green onions 2 Tablespoon

1. Remove halibut skins and bones; cut into 1-inch (2.5 cm) cubes. Thread on 4 skewers. (If using wooden skewers, soak first in cold water for 30 minutes.) Arrange kabobs in shallow glass dish.
2. In a bowl combine teriyaki sauce, lemon zest and juice, oil and garlic; pour over skewers. Cover and marinate at room temperature for 15 to 30 minutes.
3. Reserving marinade, place skewers on greased grill over medium-high heat; cook, turning once, brushing with marinade, for 7 to 9 minutes or until fish flakes easily with a fork. (Alternatively, place on a broiler pan or rack set on a baking sheet; broil 4 inches (10 cm) from heat, turning once and basting with marinade, for 7 to 9 minutes or until fish flakes easily with a fork.) Transfer to a platter; garnish with chopped green onions and lemon wedges.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 785 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 181.5 mg60.5%

Sodium 330 mg13.7%

Total Carbohydrates 8 g2.6%

Dietary Fiber 1.8 g7.2%

Sugars 1.4 g

Protein 119 g238.1%

Vitamin A 42.2% Vitamin C 51.1%

Calcium 30.5% Iron 31%

*Based on a 2000 Calorie diet


Lemon Teriyaki Halibut Kabobs Recipe