The kitchen was heady with the aroma of salty sea air and fresh snipped basil. The halibut was fresh from the seaport, seasoned with salt and pepper and olive oil, skewered and grilled, and served alongside an heirloom watermelon.
Grilled halibut skewers with watermelon and peppery basil oil is one of my favorite halibut recipes. It takes a standard fish kebab up a notch or two.
I make this halibut recipe quite frequently during watermelon season. Fresh halibut from our local fishmonger (who brings these beauties in from the New York seaport each day while we sleep), sweet watermelon from our local farm, and a good handful of basil from my summer backyard harvest.
I first made this dish down at the shore. We dined al fresco overlooking the Atlantic with a salty breeze and a chilled white wine – that’s all this dish requires. It’s one of those easy seafood dishes, with an unexpected twist, that beckons a balmy summer evening.
It’s all about the flavor of that basil oil though! Make as little or as much as you’d like. The only rule is make sure there’s enough oil to cover the basil, and then add a bit more, it should be fluid with lots of movement.
This dish is incredibly easy, light, and fresh. Watermelon adds a delightful element against the peppery basil oil. It’s perfectly summery – and there’s plenty of room for your own interpretation and creativity.
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Ingredients
- 1 cup packed fresh basil, finely chopped* see notes
- 1/2 lemon, freshly squeezed, plus more lemon for serving
- fine sea salt
- 1/4 tsp crushed red pepper
- olive oil Substitute with refined avocado or canola oil
- extra virgin olive oil A robust extra virgin is perfect for making the basil dressing. A lighter refined olive oil is better for grilling.
- freshly ground black pepper
- 2 lbs halibut (or any other hearty white fish), de-boned and skinned, cut into 2-inch (5.08-cm) chunks
- 3 tbsp salted butter, melted
- watermelon, sliced about 1-inch (2.54-cm) thick, use desired amount
- greens of choice for serving alongside
Instructions
- Heat grill to 350-450 F (177-232 C).
- Meanwhile, in a medium bowl or large jar, add the chopped basil, lemon juice, a good pinch of salt, and red pepper flakes. Stir in extra virgin olive oil, enough to generously cover the ingredients, adding more if needed to keep the consistency pourable. Stir well, taste, adjust the flavor if necessary, and set aside.
- In a separate large bowl, add 2 tablespoons (30 ml) of olive oil, 1/4 tsp salt, a few turns of freshly cracked pepper (about 4-5 turns) and only 1 tablespoon (15 ml) of the basil oil mixture, stir well, and add the halibut. Gently toss the halibut to coat well and thread onto skewers, leaving a 1/2-inch space between each piece.
- The watermelon can be lightly grilled or served as-is. If choosing to grill, lightly brush with olive oil and grill only about 1 minute on each side – being careful not to dehydrate them. Remove and set aside, sprinkle lightly with salt.
- Place skewers on oiled grates. Grill, uncovered, turning occasionally until the fish is opaque, cooked through, and easily flaked with a fork, about 8 to 10 minutes, gently brushing with a little melted butter during the last few minutes (taking caution over an open flame). Use tongs and a spatula to help turn them over, careful as the halibut will likely want to spin on the skewer when picked up. Remove from the grill and add freshly squeezed lemon over the halibut, set aside.
- To serve, add your favorite crisp salad or fresh greens to each individual plate, along with a skewer or two of halibut, a few watermelon slices, and spoon the basil oil over the skewers generously. Bring extra lemon wedges and basil oil to the table.
Notes
© chasingtheseasons. All images & content are copyright and trademark protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
