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Healthy Grilled Halibut Skewers with Orange Chimichurri Recipe

This healthy food recipe features succulent halibut paired with tender zucchini ribbons, grilled to perfection and topped with a bright and zesty orange chimichurri.
It’s a fresh, flavorful option for a nutritious meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 350 kcal

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

Serving: 2skewersCalories: 350kcalCarbohydrates: 8gProtein: 41gFat: 17gSaturated Fat: 3gCholesterol: 102mgSodium: 175mgFiber: 2gSugar: 6g
Keyword Citrus chimichurri skewers, Easy seafood dinner, Grilled halibut ideas, Healthy fish recipes, healthy food recipe, Orange herb marinade
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