A quick souvlaki-inspired marinade and a few minutes on the grill is all it takes to create a flaky, flavorful grilled halibut recipe that goes with just about any side.
This recipe for grilled halibut skewers is a go-to in my kitchen—it's the first fish recipe my kids ever requested that wasn’t breaded or fried! It’s fast, healthy, and easy to prep ahead, making it perfect for weeknight dinners or casual summer cookouts.
Garlic, lemon, and herbs: a classic combination for fish skewers
There’s just something about garlic, lemon juice, and herbs that brings out the best in seafood. And this easy Alaskan halibut recipe takes that winning combo and simplifies it. Marinating and grilling the halibut in smaller chunks makes for quick cooking, more surface area for flavor, and beautifully golden, flaky bites.
Whether you serve these as fish kebabs over rice, pair them with a crisp summer salad, or tuck them into pita with a drizzle of tahini sauce, they’re always a hit.
Marinate fish for flavor and texture
I’ve been marinating fish a lot more often lately—and with firm-fleshed varieties like halibut, snapper, and swordfish, it makes all the difference. A short marinade time (15–20 minutes) adds incredible flavor to this grilled halibut while keeping the fish moist and tender on the grill.
Fish marinades usually include:
- Olive oil – adds richness and prevents sticking
- Acid – like lemon juice or white wine, for brightness and tenderizing
- Salt and herbs – for bold flavor
- Garlic and spices – to round everything out
Just don’t leave your fish in the marinade too long. With delicate proteins like fish, anything over 30 minutes can affect the texture.
Ingredients and substitutions
- Halibut: I used wild-caught Alaskan halibut (we catch our own here in the PNW), and Atlantic Halibut should work fine. Sea bass, snapper, or even shrimp are also excellent substitutions for fish kebabs. Costco often carries high-quality frozen halibut and sea bass filets that are ethically sourced and certified by the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC).
- Garlic: This recipe uses a generous amount. If you’re in a pinch, substitute 1 teaspoon of granulated garlic per clove.
- Olive oil: No need to use your best finishing oil—Graza's "Sizzle" EVOO works great and is my favorite for grilling.
- Lemon juice: Freshly squeezed lemon juice makes a big difference. White wine or verjus are good substitutes.
- Paprika: Sweet paprika gives the marinade a gentle warmth and color.
- Oregano and rosemary: Use fresh if you have them, but dried herbs are perfectly fine.
Tips for the perfect grilled Halibut skewers
Cut the halibut into even pieces so they cook uniformly. Roughly 1" square(ish) is the sweet spot.
Use flat or double skewers to keep the fish from spinning. I use these 8" bamboo skewers from Amazon or, for a crowd, I use these metal kebab skewers.
Make sure your grill is preheated and oiled to prevent sticking. If your fish sticks, don't panic! Let it cook an extra few minutes until it begins to release naturally, and use a thin spatula to gently work it loose from the grill.
Let the skewers rest for a few minutes after grilling for the juiciest texture. 5-7 minutes is about the right amount of time to let the juices redistribute. Cover them loosely with foil to keep them warm.
Frequently Asked Questions: Grilling Halibut
Firm, meaty fish like halibut, salmon, snapper, or swordfish hold up best on skewers. They don’t flake apart on the grill and are easy to cut into chunks. If you’re new to grilled fish recipes, halibut is a great place to start.
The FDA recommends 145°F for fish. However, for moist, flaky results, I pull halibut skewers at around 125–130°F and let them rest 5–10 minutes. They usually rise to about 135°F as they sit. If you’re cooking for someone pregnant or immunocompromised, always follow FDA guidelines.
Spray the grates with high-heat cooking spray before and during cooking if needed. (My favorite is Graza's "Sizzle" high heat olive oil cooking spray).
Preheat the grill thoroughly. It's counterintuitive, but a hot grill is better for preventing food from sticking.
Use a grill topper or basket. Nonstick grill toppers and baskets (PFOA-free, of course!) can make grilling fish much easier.
Prep ahead and storage
The fish and marinade can both be prepped a day ahead, but keep them separate until just before you are ready to cook.
I am not usually a big fan of eating fish as leftovers, but this recipe actually stores really well for up 2-3 days. Keep it in an airtight container in your refrigerator. I reheat it gently in the microwave, it usually takes a minute or two on 50% power.
Did you make this recipe?
Leave a comment and a rating below—I’d love to know how these grilled halibut skewers turned out for you. Your feedback helps me create simple, flavorful recipes inspired by the Mediterranean diet!
Grilled Halibut Skewers with Garlic and Lemon
Equipment
- Blender
- Shallow bowl for marinating
- Metal or bamboo skewers
- Grill or grill pan
Ingredients
- 4 cloves garlic peeled and trimmed
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon sweet paprika
- ¼ cup fresh oregano leaves or 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary leaves or 1 ½ teaspoons dried rosemary
- 1¼ pounds Alaskan halibut or other firm-fleshed white fish without bones or skin
- Optional garnishes: olive oil, lemon slices, and chopped fresh parsley
Instructions
- Rinse your halibut, remove the skin, and pat it dry. Cut it into 1½ -inch chunks. You should have about 16 pieces. Place in a shallow bowl.1¼ pounds Alaskan halibut or other firm-fleshed white fish
- Combine the garlic, olive oil, lemon juice, salt, paprika, oregano, and rosemary in a blender and process until smooth. Pour the marinade over the halibut and gently toss to make sure the fish is coated.4 cloves garlic, ¼ cup extra virgin olive oil, ¼ cup fresh lemon juice, ½ teaspoon kosher salt, ¼ teaspoon sweet paprika, ¼ cup fresh oregano leaves, 1 tablespoon fresh rosemary leaves
- Allow the fish to marinate for 15-20 minutes. If you are using wooden skewers, submerge them in water.
- Preheat a grill or grill pan to medium high.
- Assemble the skewers by slipping four pieces onto each skewer. If you are using wooden skewers, use two.
- When your grill is hot, season it well with nonstick cooking spray. Add the skewers and grill 1 minute on each of the four sides. If your grill is hot enough, that’s all it should take! If there’s any question about your fish is done, check the internal temperature with a thermometer. It should read 125-130 degrees F.*
- Remove the skewers to a serving plate, and finish with a drizzle of olive oil, a squeeze of lemon juice, and chopped fresh parsley.
Notes
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Leave a Reply