Traeger Halibut Kebabs

With both barbecue/smoking season and halibut season just around the corner, what better way than to enjoy some halibut kebabs on the Traeger!

 

Ingredients

1 halibut fillet, skin off

3 tbsp extra virgin olive oil

Juice of one lime

2 tbsp freeze dried basil

1/2 tsp dried red chili pepper flakes

 

Red onion, thickly sliced

Pineapple, diced into bite size pieces

Mango, diced into bite size pieces

Salt and pepper, taste

Honey, for drizzling if desired

How To Make Halibut Kebabs On The Traeger

*Remember to soak the kebab skewers in water for at least a couple hours before assembling kebabs – even longer is better.*

 

Slice the skinless halibut fillet into bite-sized cubes. In a non-reactive dish, mix together the extra virgin olive oil, lime juice, basil and red pepper flakes. Put the halibut cubes into the bowl and stir to ensure they are coated. Cover the dish and place into the fridge and marinate for approximately 45 minutes.

 

While the halibut is marinating, cut up the vegetables into bite sizes for the kebabs – red onion, pineapple and mango. Remember not to cut them too small, as you risk them falling apart when pushing the skewer through them. Set to the side.

 

Preheat the smoker/Traeger to 350 degrees Fahrenheit. Remove the halibut from the marinade and begin to assemble kebabs, alternating the halibut with different vegetables. Season with salt and pepper. Place onto the grill rack and cook for approximately 20 minutes or until the halibut is cooked through. If desired, drizzle a bit of honey over the kebabs about five minutes before removing from the Traeger.