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Three-Fish Kabobs

These fresh and easy kabobs are perfect for a lazy summer day. Using 2 skewers per kabob means they are easier to handle on the grill.

Serves 6
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
219 calories per serving


> 2 red bell peppers
> 1 zucchini
> 1/2 cup cilantro
> 4 cloves garlic
> 1/4 cup lemon juice
> 1 tbsp crushed red pepper flakes
> 3 tbsp olive oil
> 1/2 lb  halibut 
> 1/2 lb tuna 
> 1/2 lb salmon 


Soak 24 wooden skewers in water while you prepare the other ingredients. Chop the bell peppers into 2-inch squares and cut the zucchini into ½-inch slices. Finely chop the cilantro and the garlic and place in a large mixing bowl. Mix together with the lemon juice, red pepper flakes and olive oil. Add salt (in moderation) and pepper to taste.
Remove the skin from the halibut and salmon, and cut into 2-inch cubes. Place salmon and halibut in a bowl with the cilantro mixture. Cut tuna into 1-inch cubes and add to the rest of the fish. Mix fish and herb mixture until sauce is evenly distributed and fish is well coated.
Using 2 skewers per kabob, thread fish alternately with bell pepper and zucchini.
Heat a gas or charcoal grill to medium heat. Grill kabobs without turning for 6-8 min. or until fish is opaque and nice grill marks form. Turn and grill for an additional 5-7 minutes, or until fish is cooked throughout.


If you like it spicy, add another tbsp. crushed red pepper or a chopped chili pepper to the marinade.


Fish sticking to the grill? Let it cook a little longer and then try turning again.

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