Meaty, lean halibut is the perfect foil for rich, fatty andouille sausage. Together, they are so much greater than the sum of their parts — two. Served with a bright and herbal hand-chopped salsa, it’s all pulled together in a perfectly summery way. Using 2 skewers per kebab keeps the fish and meat from spinning, making it easier to handle on the grill.
Ingredients
½ cup mixed tender herbs, such as chives, parsley, tarragon, and cilantro
2 tablespoons freshly squeezed lemon juice
¼ cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 (5 to 7-ounce) halibut fillets Available In Our Premium Subscription Box
8 ounces andouille or kielbasa
8 bamboo or metal skewers
Directions
Make the Salsa
On a cutting board, finely chop the herbs together. Transfer to a bowl and stir in the lemon juice and olive oil. Season with salt and pepper to taste.
Prep the Fish
Cut the halibut into 1-inch chunks. You should have 16. Halve the sausage lengthwise, then cut into 16 pieces. Using 2 skewers side by side, double-thread the halibut and sausage pieces in an alternating pattern. Arrange the skewers on a plate and liberally brush all over with olive oil. Wrap the ends of the bamboo skewers with foil to prevent burning.
Grill the Fish and Serve
Prepare a grill for direct cooking over high heat (about 450°F). Wipe the grates, then rub with oil. Add the kebabs and grill over high heat, turning several times, until charred and the halibut is cooked through, 8 to 10 minutes. Lightly brush some of the salsa on the skewers, turning to coat. Serve right away with the remaining salsa verde.
Transfer the skewers to a platter and serve right away with the remaining salsa.
Pro Tips
Pair it Up
Look for a light bright white with grassy undertones to match the freshness of the sauce. Sauvignon blanc, albariño, or vinho verde are all excellent options.
Spice It Up
Toss the halibut with your favorite spice blend before skewering for added punch.
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