These grilled halibut skewers with orange chimichurri are a meal that’s as delicious as it is good for you. Perfectly seared halibut paired with vibrant zucchini and a zesty orange chimichurri sauce creates a healthy dish that satisfies every craving.
If you’re feeding the family or prepping for an easy weeknight dinner, this recipe is the ultimate choice for fresh, flavorful food.
Why This Recipe Is a Must-Try
This recipe is more than just a delicious meal—it’s a powerhouse of nutrition and flavor. Halibut is a lean, protein-packed fish loaded with omega-3 fatty acids, making it an excellent choice for a healthy diet.
The bright orange chimichurri adds a citrusy twist, balancing the dish with tangy and herby notes. Zucchini brings a touch of freshness and crunch to every bite.
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Together, these ingredients create a perfectly balanced food recipe that’s easy to prepare yet feels special.
Tips for Perfectly Grilled Skewers
- Marinate for Flavor: Let the halibut cubes soak up the orange chimichurri for at least 30 minutes. This ensures the fish absorbs the vibrant citrus and herb flavors before grilling.
- Zucchini Slices for Texture: Thinly slice the zucchini to fold it onto the skewers. This technique keeps the skewers visually appealing while adding a slightly crispy texture.
- Clean Your Grill: Fish can be delicate, so starting with a clean and well-oiled grill prevents sticking and helps maintain the halibut’s shape.
- Watch the Cooking Time: Halibut cooks quickly—2 to 2.5 minutes per side is all it takes. Overcooking will dry it out, so keep an eye on the grill.
How to Customize This Healthy Recipe
This dish is versatile and can be adjusted for various preferences and dietary needs:
- Vegan Option: Swap out the halibut for firm tofu or mushrooms for a plant-based version. The orange chimichurri pairs wonderfully with these alternatives.
- Low-Carb Twist: Serve the skewers on a bed of cauliflower rice for a low-carb meal.
- Spicy Upgrade: Add a pinch of red pepper flakes to the chimichurri for a touch of heat.
Why Orange Chimichurri Is the Star
Traditional chimichurri gets a refreshing makeover with the addition of orange zest and juice. The sweet and tangy citrus flavor complements the mild halibut perfectly, elevating the dish from simple to extraordinary.
This sauce isn’t just a great match for fish—it can be used as a dressing for salads or a marinade for other proteins like chicken or shrimp.
Storage & Reheating Tips
If you have leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet covered with aluminum foil in a 275°F oven or gently in the microwave to prevent drying out.
The halibut is also delicious cold and flaked into a salad for a quick and healthy meal prep option.
A Healthy Recipe That Delivers on Flavor
Grilled halibut skewers with orange chimichurri aren’t just another food recipe—they’re a testament to how healthy eating can be both exciting and flavorful.
With its vibrant colors, bold flavors, and nutritious ingredients, this dish will become a regular favorite in your kitchen. Fire up the grill and treat yourself to a meal that’s as satisfying to make as it is to eat!
Healthy Grilled Halibut Skewers with Orange Chimichurri Recipe
Equipment
- Skewers (metal or doubled wooden skewers)
- Mandoline slicer
- Grill or stovetop grill pan
- Mixing bowls
- Paper towels
Ingredients
For the Chimichurri:
- 1/2 cup fresh parsley finely chopped
- 1 clove garlic minced
- 1/4 cup olive oil
- 1/2 teaspoon orange zest
- 1/4 cup fresh orange juice about 1 orange
- 2 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Skewers:
- 1 1/2 pounds halibut cut into small cubes
- 2 medium zucchini thinly sliced lengthwise with a mandoline
- Avocado oil or other high-heat cooking oil for greasing
Instructions
- Prepare the Chimichurri: Combine parsley, garlic, olive oil, orange zest, orange juice, lemon juice, salt, and pepper in a medium bowl. Whisk until all the ingredients are fully mixed.
- Marinate the Halibut: Place the halibut cubes in a separate bowl and toss them with about two-thirds of the prepared chimichurri sauce. Save the rest for serving later. Cover the bowl and let the halibut marinate in the refrigerator for 30 minutes.
- Preheat the Grill: Heat a grill or stovetop grill pan to medium-high. Ensure it’s ready before cooking.
- Assemble the Skewers: Thread the marinated halibut cubes and zucchini slices onto skewers, alternating between the two. Fold the zucchini slices into ribbons as you add them. Each skewer should have about four pieces of halibut.
- Grease the Grill: Dip a paper towel in avocado oil and use tongs to coat the grill grates lightly but thoroughly. This helps prevent the skewers from sticking.
- Grill the Skewers: Place the skewers directly on the hot grill. Cook for 2 to 2 1/2 minutes on one side, then flip and cook for another 2 to 2 1/2 minutes. The halibut should be just cooked through and opaque—watch closely to avoid overcooking.
- Serve: Transfer the skewers to a plate and drizzle with the remaining chimichurri. Serve hot and enjoy!
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheat: To warm, place skewers on a baking sheet and cover with foil. Reheat in a 275°F oven for 10–15 minutes. Alternatively, microwave in short 30-second intervals until warmed. Halibut is also delicious cold and can be flaked into salads.
- Fish tends to stick to the grill more than chicken or beef. Use a clean, well-oiled grill and handle the skewers gently, loosening them with a spatula if necessary.
- For easier flipping, use flat metal skewers or double wooden skewers to keep the fish pieces stable.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.