Turkish-Spiced Halibut Skewers With Yogurt Sauce
- Total Time
- About 30 minutes, plus 1 hour's marination
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½pounds boneless halibut or other firm-fleshed fish
- Salt and pepper
- ½teaspoon cumin seeds, toasted and coarsely ground
- ½teaspoon coriander seeds, toasted and coarsely ground
- ½teaspoon paprika
- Pinch red pepper flakes
- 1small red onion, thinly sliced
- 1small lemon, thinly sliced
- 2garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
- 8bay leaves
- ½cup olive oil
- 1cup plain yogurt
- Pinch cayenne
- 1small cucumber, about 2 ounces, peeled and diced
- 1tablespoon chopped mint
- 1tablespoon chopped dill
- 1tablespoon chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
466 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 37 grams protein; 729 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each. Lay them in a shallow dish. Season on both sides with salt and pepper.
- Step 2
In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
- Step 3
Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
- Step 4
Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.) Transfer to a serving platter. Sprinkle with remaining herb mixture. Serve with yogurt sauce on the side.
Private Notes
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Cooking Notes
Mimi
Not into skewers, but the spices seemed intriguing so I marinaded a whole piece and broiled it with all the onions, lemons and bay leaves on top, then flipped to char the skin side. It was a thick piece and took aro 5 minutes per side in convection broiler.
Well, it was perfectly cooked medium rare and tasted spectacular.
Will definitely prepare again. BTW - I can imagine the grill adds additional flavor.
Barbara Gavin
Much easier to marinate before threading your fish.
sarahpatto
This was really tasty, great way to prepare halibut. I served it with the homemade pita bread and it was a hit.
Ashley
Delicious! I cut halibut into pieces that I could grill without skewers & then marinated. Only change was to use smoked paprika. This will be my go-to marinade for halibut.
A.M.
This was wonderful and perfect for the grill on a hot summer evening. As others have recommended, I marinated the halibut before putting on skewers. Served with the yogurt sauce over cauliflower rice that had been sautéed with a Turkish pepper spice. Will definitely make again. Perfectly satisfying.
shoshana
Used regular cumin. Didn’t find the seeds
shoshana
Excellent. Did swordfish cut up prices. Added harissa and sumac and lots of bay leaf delishes. Served with saffron rice. Soak saffron threads in hot water for 30 minutes. Sauté basmati rice o ghee then added vegetable broth and saffron grilled veggies pita and Israeli salad. Great for company
shoshana
Made a harrisa yogurt and Tzaziki as sides char the swordfish
lucy
Absolutely delicious! Used halibut filets, not cut up or skewered. Roasted in oven. What a great flavor, especially with the onion and lemons!
Sara G
Don’t be shy with pepper or cayenne if u like spice the yogurt cuts it plenty
Melinda
Used haddock, did not cut into skewers and used convect bake at 425 for 10 minutes. Otherwise followed recipe and it was delicious. Served with spinach sautéed with garlic and the yogurt sauce.
Christine
Yum! Made as is, for once :) loved the grilled lemons and onions and was looking for more ways to use them…served with rice for some and pitas for others. My tween was asking for more. A keeper. I didn’t put the fish pieces on skewers until just before grilling. I’ll double the fish next time for leftovers!
Name
Tasty way to prepare halibut. Moist and flavorful. Served with yogurt flatbreads. Wish I had grilled all of the excess marinade lemons and onions as a side.
Nanette
We both ate it all but decided that the marinade was not our favorite. It was weirdly bitter. I think next time I would use lemon juice/zest.
tired cook
I think this would be better if you used lemon zest and juice rather than the thin sliced lemon. Also recommend breaking up the bay leaves and marinating before putting the fish on the skewers. I’d up the marination time to two hours at minimum.
tired cook
Add salt to the marinade
Norin
I used a broiler and next time I would broil it on a rack so it crisps up better. Great flavor though.
Kath
Followed recipe pretty closely, especially for me. Delicious. Easy. Didn't bother using skewers, just put fish right on grill.
Mary Roy
Delicious, but I didn't think the yogurt sauce was needed.
Patricia
Used ground spices instead of seeds because that was what I had, and Spanish dulce paprika. Yellow onion, which I put underneath the fish when I broiled it on skewers with lemon and my own bay leaves stuck in between pieces. Next time I will separate the pieces of fish more, leaving a space between each one because they didn't cook evenly. I forgot to sprinkle with the extra powder, but didn't miss it. Made the sauce, but we liked it better without it. Served with tabouli and wilted greens. YUM!
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