Grilled Halibut Skewers and Watermelon with Peppery Basil Oil
Grilled halibut is incredibly easy, light, and fresh. Watermelon adds a delightful element against the peppery basil oil. It's perfectly summery!
Servings: 0 2-4
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
*Consider using a small food processor to help finely chop the basil. Note that there’s no specific amount of basil to use, a large handful will do. The basil oil can be easily adjusted to suit any amount on hand.
Serve with a mixed salad or on a bed of greens simply dressed with lemon, extra virgin olive oil and a pinch of salt.
Leftover basil oil can be used on pasta, as a dip for bread, etc.
Always be careful to not cross-contaminate. A brush used on raw fish and olive oil should not be dipped into the basil and oil mixture, keep it separate.