Honey and Lemon Fish Kebabs

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15 min


6 servings

* PLUS Grilling Time: 9 minutes


  • 500 g skinless halibut fillets , about 1-in. thick
  • 500 g skinless salmon fillets , about 1-in. thick
  • 2 tbsp canola oil
  • 1 tsp lemon pepper seasoning
  • 1 lemon
  • 1/3 cup wildflower honey
  • freshly ground black pepper


  • Oil grill and heat barbecue to medium-high. If using wooden skewers for kebabs, soak in water. Meanwhile, slice fish into large even-sized chunks, about 11/2 in. (3.5 cm). Place in a large bowl. Add oil and lemon pepper, then gently stir to coat.
  • Using 2 skewers per kebab, alternately thread halibut and salmon chunks onto skewers, about 4 per kebab, leaving a small space between chunks. Squeeze juice from lemon into a small bowl. Stir in honey and grind in a little black pepper.
  • Barbecue kebabs, with lid closed, turning halfway through, for 8 min. Then generously brush with honey sauce and continue barbecuing until lightly charred and firm to the touch, 1 to 2 more min. Place on plates and drizzle with any leftover sauce.

Nutrition (per serving)

  • Calories
  • 76,
  • Protein
  • 7.2 g,
  • Carbohydrates
  • 4.1 g,
  • Fat
  • 3.4 g,
  • Sodium
  • 21 mg.

We combined two Newfoundland delicacies – fresh fish and wildflower honey – to create these moist, lightly seasoned kebabs. Regular honey works just as well.