The kitchen was heady with the aroma of salty sea air, spice, and fresh cut basil. I massaged freshly-caught halibut with cracked pepper, salt, and a full-bodied extra virgin, and served it skewered and grilled, alongside a luscious 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 seaport each day while we sleep), sweet watermelon from the family farm down the road, and a good handful of basil from my summer backyard harvest. That’s it – along with a few seasonings and spices likely on hand.
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*
- 1/2 lemon, freshly squeezed, plus more lemon for serving
- Kosher salt
- 1/4 tsp crushed red pepper
- Extra virgin olive oil
- 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
- Watermelon, sliced about 1-inch (2.54-cm) thick, 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 the extra virgin olive oil, enough to exceedingly cover the ingredients, adding more if needed to keep the consistency fluid. Stir well, taste, adjust the flavor if necessary, and set aside.
- In a separate large bowl, add 2 tablespoons (30 ml) of extra virgin olive oil, 1/4 tsp salt, a few good turns of fresh cracked pepper (about 4-5) and 1 tablespoon (15 ml) of the basil oil mixture, stir well, and add the halibut. Gently toss the halibut to coat well and slide onto small skewers.
- The watermelon can be lightly grilled or served as-is. If choosing to grill, lightly brush with oil and grill about 1 minute on each side – being careful not to dehydrate them. Remove and set aside, sprinkle lightly with salt.
- Grill the halibut until grill marks appear and fully cooked through, about 3-4 minutes per side – 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 to the table.
Notes
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