Grilled Halibut Veggie Skewers with Arugula Chimichurri
Bold, bright, and built around sustainable halibut, these skewers are a weeknight dinner with impact. Halibut, which is a deliciously flaky and firm fish, holds up beautifully on the grill, pairing perfectly with charred peppers, onions, and zucchini. Finished with a bold, herb-packed arugula chimichurri, this dish is vibrant, satisfying, and easy to pull together any night of the week.
But here’s the catch—not all halibut is a sustainable choice. Atlantic halibut is often overfished, so it’s best to avoid. Instead, reach for Pacific halibut from well-managed U.S. or Canadian fisheries, ideally certified by the Marine Stewardship Council (MSC). It’s a small switch that helps protect ocean ecosystems while keeping delicious seafood on our plates for the long haul.
This recipe is versatile enough for a weeknight dinner or casual gathering and works great with other firm white fish too. We’re especially in love with the chimichurri—zesty, herby, and just spicy enough to make every bite sing.
Prep Time: 25 minutes
Cook Time: 10-12 minutes
Serves: 4
Ingredients:
For the Skewers:
1 ½ lbs halibut fillet, cut into 1 ½-inch cubes
1 zucchini, sliced into thick half-moons
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small red onion, cut into wedges
8 cherry tomatoes
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp smoked paprika
Salt & black pepper to taste
Skewers (if wooden, soak in water for 30 minutes)
For the Arugula Chimichurri:
1 cup fresh arugula, packed
½ cup fresh parsley
¼ cup fresh cilantro (optional, or use more parsley)
1 clove garlic
1 small shallot, chopped
1 tbsp red wine vinegar
2 tbsp lemon juice
½ tsp red pepper flakes (adjust to taste)
½ cup olive oil
Salt and pepper to taste
Method:
Marinate the Halibut & Veggies:
In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Add halibut cubes and all the chopped vegetables. Gently toss to coat. Cover and marinate in the fridge for 20–30 minutes (or up to 1 hour for deeper flavor).
Make the Arugula Chimichurri:
In a food processor or blender, combine arugula, parsley, cilantro (if using), garlic, shallot, vinegar, lemon juice, and red pepper flakes. Pulse until finely chopped. Slowly stream in olive oil while blending until smooth but still slightly textured. Season with salt and pepper to taste. Set aside.
Assemble the Skewers:
Thread halibut and vegetables onto skewers, alternating ingredients for color and balance. (Example: zucchini, halibut, red pepper, tomato, halibut, onion...)
Grill:
Preheat grill to medium-high heat. Oil the grates to prevent sticking.
Grill skewers for about 8–10 minutes, turning occasionally, until halibut is opaque and lightly charred and vegetables are tender-crisp.
Serve:
Drizzle skewers with some of the chimichurri or serve it on the side for dipping. Great with a side of rice, couscous, or crusty bread.
Tips
Don’t over-marinate the halibut—it’s delicate and can break down.
Chimichurri keeps in the fridge for 3–4 days and is great on grilled meats, tofu, or roasted veggies.
You can swap halibut for other firm, sustainable fish like cod, mahi-mahi, or swordfish.
