Citrus Miso Glazed Salmon
A bright, savory miso glaze with fresh citrus, ginger and honey, caramelized over salmon right at the end of cooking.
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From Our Kitchen
Seafood Recipes & Tips
Fresh seafood is only half the story. Find recipes, cooking inspiration, and practical tips from the people who know seafood.
Fresh Ideas
Seafood Worth Making
From easy weeknight dinners to something a little more impressive, discover seafood recipes worth bringing to the table.
Featured Recipe
Lobster
The Maine Event
Pesto Butter Lobster Fettuccine
Tender lobster tossed with fettuccine in a rich pesto butter sauce. It looks impressive, tastes even better, and comes together more easily than you might think.
8 Recipes
Fresh Fish
Fillets from the case, ready for the pan, grill or oven.
Blackened Grouper Tacos
Blackened fresh grouper with spicy Napa cabbage slaw, avocado, Cotija and plenty of fresh lime.
Herb-Crusted Golden Tile with Lemon Butter
Golden Tile baked beneath a crisp Parmesan-herb crust and finished with warm lemon butter and fresh parsley.
Mahi Mahi in Sun-Dried Tomato Sauce
Tender mahi mahi gently cooked in a savory sun-dried tomato sauce with shrimp and oregano.
Red Snapper with Pineapple Salsa
Grilled red snapper topped with a fresh pineapple salsa featuring sweet peppers, onion, cilantro and lime.
Chef Claude's Sautéed Chilean Sea Bass
Tender Chilean sea bass lightly dusted with flour, seasoned with kosher salt and cracked pepper, then sautéed in olive oil.
Orange Roughy Skillet
Delicate orange roughy simmered with tender potatoes, peas and a creamy mushroom sauce.
Grilled Halibut Kabobs
Halibut, red potatoes and zucchini grilled on skewers with a tangy honey-Dijon and fresh chive glaze.
3 Recipes
Shellfish
Scallops, clams, crawfish and shrimp at their best.
California Citrus Sea Scallops
Golden-seared sea scallops with California Citrus seasoning, lemon garlic butter and fresh parsley.
Garlic White Wine Clams & Shrimp
Little Neck clams and Gulf shrimp simmered in a buttery garlic, white wine and seafood stock broth with fresh lemon and herbs.
Creamy Cajun Crawfish Pasta
Crawfish tail meat tossed with pasta in a creamy garlic-Parmesan sauce seasoned with Cajun spices and finished with fresh herbs.
2 Recipes
Combinations
Fish and shellfish together in one showstopper dish.
Shrimp & Crab Stuffed Sole
Tender sole filled with Gulf shrimp, lump blue crab, lemon and fresh herbs, baked until golden and flaky.
Seafood Paella
Gulf shrimp, sea scallops, Little Neck clams and mussels simmered with saffron rice, tomatoes and seafood stock.
Good to Know
Seafood Tips & Know-How
How much seafood should I buy?
+For fish fillets, plan on about 6–8 ounces per person for a main course. For peeled shrimp, 1/3 to 1/2 pound per person is a good starting point. Shell-on seafood like crab legs, clams and mussels requires more because part of the weight isn't eaten. Feeding a crowd? Tell us what you're planning and we'll help you figure out how much to buy.
How long does fresh seafood last?
+Fresh seafood is best enjoyed as soon as possible. Keep fish and most seafood refrigerated at 40°F or below and plan to cook or freeze it within 1–2 days. Live shellfish have different storage requirements, so ask our team for handling instructions when you purchase. When in doubt, we're happy to help.
Can I freeze fresh seafood?
+Absolutely! Many types of seafood freeze very well. Wrap seafood tightly or use freezer-safe packaging, removing as much air as possible, and freeze promptly. For best results, thaw in the refrigerator rather than on the counter. For faster thawing, use a leakproof bag submerged in cold water, changing the water regularly, and cook immediately afterward. Always follow package instructions, especially for vacuum-sealed seafood.
How do I know when seafood is cooked?
+Seafood cooks quickly, so timing matters. Fish is generally cooked to an internal temperature of 145°F and should separate easily with a fork. Shrimp, scallops and lobster should be firm and opaque. Clams and mussels should open during cooking; discard any that remain closed. Cooking times vary by thickness and preparation, so a food thermometer is your best friend.
Which fish should I choose?
+It depends on what you're making! Mild fish like cod and sole are great for lighter dishes. Firm fish like mahi mahi and swordfish hold up well to grilling, while richer fish like salmon work beautifully with bold seasonings and sauces. Not sure where to start? Tell our team how you'd like to cook it and we'll help you find a great fit.
Oyster guide: how are oysters sold?
+
Shucked. Shucked Gulf Coast oysters are sold in
pint or half-gallon containers. A pint weighs about 1 pound and
generally holds 18–22 oysters. A half gallon is 4 pints,
about 4 pounds.
Whole. East Point Oysters are available
individually or by the case of 100. Not sure how many to get?
Tell us about your gathering and we’ll help you plan.
What does "fresh" seafood really mean?
+Quality seafood should have a clean, mild smell, firm texture and an appealing appearance. But freshness is also about proper handling and storage, not just whether seafood has ever been frozen. Properly frozen seafood can be an excellent choice. At Absolutely Fresh Seafood Market, our team can help you understand your options and choose the right seafood for your next meal.
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Lobster
The Maine Event
Pesto Butter Lobster Fettuccine
Serves 2
For the Lobster & Pasta
- 2 12–14 oz lobster tails
- 8 oz fettuccine
- 4 Tbsp unsalted butter, divided
- ⅓ cup prepared pesto
- Salt for the pasta water
For Finishing
- Fresh cracked black pepper, optional
- Fresh lemon zest, optional
- Freshly grated Parmesan, optional
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the fettuccine until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
2. Prepare the Lobster
Carefully cut through the top of the lobster shell lengthwise with kitchen shears, stopping before the tail fin. Gently loosen the meat from the shell and pull it upward so it rests on top of the shell.
In a sauté pan over medium heat, melt 2 tablespoons of the butter. Add the lobster tail and continuously spoon the melted butter over the meat for about 4–6 minutes, or until the lobster is opaque and cooked through. Remove from the pan and let rest briefly.
3. Build the Sauce
Lower the heat to medium-low and add the remaining 2 tablespoons of butter and the pesto to the same pan.
Whisk together, adding a splash of the reserved pasta water until the sauce becomes smooth, silky and glossy.
4. Finish the Dish
Remove the lobster meat from the shell and cut it into bite-size pieces. Add the cooked fettuccine directly to the sauce and toss until evenly coated.
Add the lobster pieces and gently fold them through the pasta. Add another splash of pasta water as needed to keep the sauce silky rather than sticky.
5. Serve
Divide the fettuccine between two bowls and arrange the lobster over the pasta. Spoon any remaining pesto butter from the pan over the top.
Finish with cracked black pepper, fresh lemon zest or grated Parmesan if desired.
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Salmon
Citrus Miso Glazed Salmon
Bright citrus, white miso, ginger & honey
Serves 4
For the Salmon & Glaze
- 4 salmon portions, 6 oz. each
- 3 Tbsp white miso
- 2 Tbsp fresh orange juice
- 1 Tbsp fresh lime juice
- 1 Tbsp lemon juice
- 2 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp fresh grated ginger
- 1 small garlic clove, finely grated
- 1 tsp orange zest
For Finishing
- Fresh lime
- Scallions
- Sesame seeds
- Fresno chile, very thinly sliced
1. Make the Glaze
Whisk the miso, orange juice, lime juice, lemon juice, honey, soy sauce, rice vinegar, sesame oil, ginger, garlic, and orange zest together until smooth. If it's too thick for brushing, loosen it with 1–2 Tbsp water or orange juice.
2. Cook the Salmon
Lightly oil and season the salmon, then grill until it's about 75% cooked. Brush generously with the glaze during the last few minutes, turning or brushing again as needed.
You want the glaze to caramelize and get slightly charred without burning.
3. Finish the Salmon
Finish the plated salmon with a little fresh lime, scallions, sesame seeds, and very thinly sliced Fresno chile.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
Want It Sweeter & Stickier?
Bump the honey to 3 Tbsp and add 1 Tbsp brown sugar for a richer lacquer off the grill.
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Grouper
Blackened Grouper Tacos
With Spicy Napa Cabbage Slaw
Serves 4 — 8 tacos
For the Grouper
- 1½ lbs fresh grouper fillets
- 2 Tbsp olive oil
- 2 Tbsp Absolutely Fresh Blackening Seasoning
- 8 flour or corn tortillas
- Lime wedges for serving
Spicy Napa Cabbage Slaw
- 3 cups shredded Napa cabbage
- 1 cup shredded red cabbage
- 1 carrot, julienned
- ¼ cup chopped cilantro
- 2 green onions, thinly sliced
- 1 jalapeño, seeded and minced
Slaw Dressing
- ¼ cup mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp fresh lime juice
- 1 tsp honey
- 1 tsp sriracha, or more to taste
- ½ tsp garlic powder
- Salt and fresh cracked pepper
Optional Toppings
- Sliced avocado
- Pickled red onions
- Cotija cheese
- Extra cilantro
- Lime wedges
- Hot sauce
1. Make the Slaw
Whisk together the mayonnaise, sour cream, lime juice, honey, sriracha, garlic powder, salt, and pepper. Toss with the Napa cabbage, red cabbage, carrot, cilantro, green onions, and jalapeño. Refrigerate while preparing the fish.
2. Cook the Grouper
Pat the grouper dry and coat both sides with olive oil. Generously season with AFS blackening seasoning. Heat a cast-iron skillet over medium-high heat until very hot. Cook for about 3–4 minutes per side, depending on thickness, until blackened and flaky. Remove and break into large chunks.
3. Warm the Tortillas
Heat the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
4. Build the Tacos
Fill each tortilla with blackened grouper, pile on the spicy slaw, and finish with your choice of avocado, pickled onions, Cotija, fresh cilantro, and a squeeze of lime.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Scallops
California Citrus Sea Scallops
With lemon garlic butter & fresh parsley
Serves 2–3
For the Scallops
- 1 lb. U/10 dry sea scallops
- 1 Tbsp Iladia Greek Extra Virgin Olive Oil
- 1½ tsp Absolutely Fresh California Citrus Seasoning
- 2 Tbsp unsalted butter
- 2 garlic cloves, finely minced
For Finishing
- ½ fresh lemon
- 2 Tbsp chopped fresh parsley
1. Prepare the Scallops
Pat the scallops very dry with paper towels. Season both sides evenly with the California Citrus Seasoning.
2. Sear the Scallops
Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the scallops in a single layer, leaving space between each one.
Sear without moving them for about 2–3 minutes, until a deep golden crust forms. Flip and cook for another 1–2 minutes, until the scallops are just cooked through. Transfer the scallops to a plate.
3. Make the Lemon Garlic Butter
Reduce the heat to medium-low. Add the butter and garlic to the same skillet and cook for about 30 seconds, just until fragrant.
Squeeze in the juice from the lemon and stir to combine with the butter and pan juices.
4. Finish the Scallops
Return the scallops to the skillet and spoon the lemon garlic butter over the top. Remove from the heat, sprinkle with fresh parsley, and serve immediately.
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Sole + Shrimp + Crab
Shrimp & Crab Stuffed Sole
Tender sole filled with shrimp, lump crab, lemon & fresh herbs
Serves 4
For the Seafood
- 1 lb. sole fillets
- ½ lb. 31/40 ct. peeled & de-veined Gulf shrimp, roughly chopped
- ½ lb. lump blue crab meat
For the Stuffing
- 2 Tbsp unsalted butter
- 2 garlic cloves, finely minced
- 2 Tbsp finely chopped shallot
- ½ cup panko breadcrumbs
- 2 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp kosher salt
- Fresh cracked black pepper
For Finishing
- 1 Tbsp melted butter
- Fresh lemon wedges
- Chopped fresh parsley
1. Make the Seafood Stuffing
Melt the butter in a skillet over medium heat. Add the garlic and shallot and cook until softened and fragrant.
Add the chopped shrimp and cook briefly, just until it begins to turn opaque. Remove the skillet from the heat and gently fold in the lump crab meat, panko, parsley, lemon juice, lemon zest, salt, and black pepper.
2. Fill the Sole
Arrange the sole fillets on a work surface and divide the seafood stuffing between them. Roll each fillet around the filling and place seam-side down in a lightly buttered baking dish.
3. Bake
Brush the tops of the stuffed sole with melted butter. Bake at 400°F until the sole is opaque and flakes easily and the seafood filling is cooked through, about 15–20 minutes depending on the thickness of the fillets.
4. Finish & Serve
Finish with fresh parsley and a squeeze of lemon. Serve immediately with additional lemon wedges on the side.
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Clams + Shrimp
Garlic White Wine Clams & Shrimp
With lemon, herbs & a buttery seafood broth
Serves 3–4
For the Seafood
- 1 lb. Little Neck clams, scrubbed
- ½ lb. 31/40 ct. peeled & de-veined Gulf shrimp
For the Broth
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ cup dry white wine
- ½ cup Absolutely Fresh Seafood Stock
- ½ fresh lemon
- ¼ tsp crushed red pepper flakes
- Fresh cracked black pepper
For Finishing
- ¼ cup chopped fresh parsley
- Fresh lemon wedges
- Crusty bread for serving, optional
1. Start the Broth
Melt the butter with the olive oil in a large skillet or shallow pot over medium heat. Add the garlic and crushed red pepper and cook briefly until the garlic is fragrant.
2. Steam the Clams
Add the white wine and seafood stock and bring to a gentle simmer. Add the clams, cover, and cook until they begin to open, about 5–7 minutes.
3. Add the Shrimp
Add the shrimp to the pan and gently stir them into the broth. Cover and continue cooking until the shrimp are opaque and cooked through and the clams have opened, about 2–3 minutes more. Discard any clams that remain closed.
4. Finish & Serve
Squeeze the lemon over the seafood and stir in the fresh parsley and black pepper. Spoon the clams, shrimp, and plenty of the garlic white wine broth into shallow bowls and serve with lemon wedges and crusty bread if desired.
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Crawfish
Creamy Cajun Crawfish Pasta
With garlic, Parmesan & green onions
Serves 4
For the Pasta
- 12 oz. linguine or fettuccine
- 1 lb. crawfish tail meat
- 2 Tbsp unsalted butter
- 3 garlic cloves, minced
- 1½ tsp Absolutely Fresh Cajun Seasoning
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup reserved pasta water, as needed
For Finishing
- 2 green onions, thinly sliced
- 2 Tbsp chopped fresh parsley
- ½ fresh lemon
- Fresh cracked black pepper
1. Cook the Pasta
Cook the pasta in salted water according to package directions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.
2. Start the Sauce
Melt the butter in a large skillet over medium heat. Add the garlic and cook briefly until fragrant. Stir in the Cajun Seasoning, then pour in the heavy cream and bring to a gentle simmer.
3. Add the Crawfish
Add the crawfish tail meat and cook gently for 2–3 minutes, just until heated through. Reduce the heat to low and stir in the Parmesan until the sauce is smooth.
4. Toss the Pasta
Add the cooked pasta to the skillet and toss until evenly coated. Add a splash of reserved pasta water as needed to loosen the sauce.
5. Finish & Serve
Remove from the heat and finish with green onions, parsley, a squeeze of fresh lemon and cracked black pepper. Serve immediately.
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Golden Tile
Herb-Crusted Golden Tile with Lemon Butter
With Parmesan, fresh herbs & a crisp golden crust
Serves 3–4
For the Golden Tile
- 1 lb. Golden Tile fillets
- 1 Tbsp Iladia Greek Extra Virgin Olive Oil
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 1 garlic clove, finely minced
- ½ tsp kosher salt
- Fresh cracked black pepper
For the Lemon Butter
- 3 Tbsp unsalted butter
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 Tbsp chopped fresh parsley
- Fresh lemon wedges for serving
1. Prepare the Golden Tile
Preheat the oven to 425°F. Pat the Golden Tile fillets dry and place them on a lightly oiled baking sheet or baking dish. Season lightly with salt and cracked black pepper.
2. Make the Herb Crust
Combine the panko, Parmesan, parsley and garlic in a small bowl. Add the olive oil and stir until the breadcrumbs are evenly moistened.
3. Crust & Bake
Press the breadcrumb mixture evenly over the top of the fillets. Bake for about 10–14 minutes, depending on thickness, until the fish is opaque and flakes easily and the crust is golden.
4. Make the Lemon Butter
While the fish bakes, melt the butter over low heat. Stir in the lemon juice, lemon zest and parsley, then remove from the heat.
5. Finish & Serve
Spoon the warm lemon butter around or lightly over the baked Golden Tile. Serve immediately with fresh lemon wedges.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Shrimp + Shellfish
Seafood Paella
With Gulf shrimp, sea scallops, Little Neck clams & mussels
Serves 6
For the Seafood
- 1 lb. Mussels, cleaned and debearded
- 1 lb. Little Neck Clams, scrubbed
- ½ lb. 31/40 ct. Peeled & De-veined Gulf Shrimp
- ½ lb. U/10 Dry Sea Scallops, patted dry
For the Paella
- 2 Tbsp Iladia Greek Extra Virgin Olive Oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1½ cups short-grain Spanish rice
- 1 cup crushed tomatoes
- 4 cups Absolutely Fresh Seafood Stock
- 1 tsp smoked paprika
- ¼ tsp saffron threads
- ½ tsp kosher salt, plus more to taste
- Fresh cracked black pepper
For Finishing
- ¼ cup chopped fresh parsley
- 1 lemon, cut into wedges
1. Sear the Scallops
Heat 1 tablespoon of the olive oil in a wide paella pan or large heavy skillet over medium-high heat. Season the scallops lightly with salt and pepper, then sear for about 1–2 minutes per side until golden. Transfer to a plate and set aside.
2. Build the Base
Reduce the heat to medium and add the remaining olive oil. Add the onion and red bell pepper and cook until softened, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the Rice
Stir in the rice, crushed tomatoes, smoked paprika and saffron. Cook for about 1 minute, stirring to coat the rice in the seasoned tomato mixture.
4. Add the Seafood Stock
Pour in the Seafood Stock and season lightly with salt and cracked black pepper. Stir once to evenly distribute the rice, then bring to a gentle simmer. Reduce the heat to medium-low and cook uncovered for about 10 minutes without stirring.
5. Add the Clams & Mussels
Nestle the Little Neck Clams and Mussels into the rice. Continue cooking for about 5 minutes, allowing the shellfish to begin opening as the rice absorbs the stock.
6. Add the Shrimp & Scallops
Arrange the Gulf Shrimp and seared scallops over the rice. Continue cooking for another 5–7 minutes, or until the shrimp are opaque, the shellfish have opened and the rice is tender. Discard any clams or mussels that do not open.
7. Rest & Serve
Remove the pan from the heat and let the paella rest for 5 minutes. Finish with chopped parsley and fresh lemon wedges, then serve directly from the pan.
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Mahi Mahi
Mahi Mahi in Sun-Dried Tomato Sauce
Tender mahi mahi, shrimp, sun-dried tomatoes & oregano
Serves 4
Ingredients
- 2 lbs mahi mahi fillets
- 4 large shrimp
- 8 Consorzio sun-dried tomatoes
- 1 bottle Golden Dip's Sun Dried Tomato Sauce
- Pinch of oregano
- Salt and pepper, to taste
1. Sauté the Shrimp
Heat 2 teaspoons of oil from the Consorzio sun-dried tomatoes in a large pan. Sauté the shrimp until almost done.
2. Add the Mahi Mahi
Add the mahi mahi fillets, Consorzio sun-dried tomatoes, Golden Dip's Sun Dried Tomato Sauce and oregano.
3. Simmer Until Cooked
Bring the sauce just to a boil, then reduce the heat and gently poach the mahi mahi until cooked through. Season with salt and pepper to taste.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Red Snapper
Caribbean Red Snapper with Pineapple Salsa
Grilled red snapper with fresh pineapple, sweet peppers, cilantro and lime
Serves 8
Ingredients
- 3 lbs red snapper fillets, cut into 8 serving pieces
- ½ cup fresh cilantro
- 1 yellow bell pepper, minced
- 1 green bell pepper, minced
- 1 large sweet onion, minced
- 2 cups pineapple, minced
- 3 Tbsp vegetable oil
- Juice of 2 limes
Before You Begin
If using frozen red snapper, thaw completely in the refrigerator before preparing. Follow any thawing directions on the package.
1. Prepare the Pineapple Salsa
Combine the cilantro, yellow and green bell peppers, sweet onion and pineapple in a bowl. Cover and refrigerate until ready to serve.
2. Make the Lime Basting Mixture
Combine the vegetable oil and freshly squeezed lime juice in a small bowl.
3. Grill the Red Snapper
Preheat the grill. Place the red snapper fillets on the grill and cook for approximately 4–8 minutes per side, depending on thickness. Baste with the lime and oil mixture while grilling.
4. Serve
Transfer the grilled red snapper to serving plates and spoon the chilled pineapple salsa over the top.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Chilean Sea Bass
Chef Claude's Sautéed Chilean Sea Bass
Lightly floured, seasoned & sautéed in olive oil
Serves 4
For the Chilean Sea Bass
- 2 lbs. Chilean sea bass fillets
- Flour, for lightly dusting
- Kosher salt
- Fresh cracked black pepper
- Olive oil, for sautéing
1. Prepare the Chilean Sea Bass
Lightly dust the Chilean sea bass fillets with flour. Season with kosher salt and fresh cracked black pepper.
2. Heat the Pan
Heat a sauté pan and add olive oil.
3. Sauté the Fish
Add the fillets and sauté for approximately 3–4 minutes per side, or until the fish is cooked through. Be careful not to overcook.
4. Finish & Serve
Serve the Chilean sea bass with a fresh salad and your favorite side dish.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Orange Roughy
Orange Roughy Skillet
With tender potatoes, peas & creamy mushroom sauce
Serves 6
For the Orange Roughy Skillet
- 4 medium potatoes, sliced and boiled
- 1 can light mushroom soup
- 1½ cups low-fat milk
- 1 Tbsp Worcestershire sauce
- ½ cup frozen peas
- 1 Tbsp butter
- 2 Tbsp minced onion
- 1½ lbs. orange roughy fillets
1. Prepare the Potato Mixture
In a large bowl, combine the sliced, boiled potatoes, mushroom soup, milk, Worcestershire sauce and peas. Set aside.
2. Sauté the Onion
Melt the butter in a large skillet over medium heat. Add the minced onion and sauté for approximately 1 minute.
3. Add the Orange Roughy
Add the orange roughy fillets and cook for approximately 2 minutes.
4. Finish the Skillet
Turn the fish over and add the potato mixture. Cover and cook for approximately 8 minutes, or until the fish is cooked through.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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Halibut
Grilled Halibut Kabobs
With red potatoes, zucchini & a honey-Dijon glaze
Serves 4
For the Kabobs
- 6 small red potatoes, halved, peel on
- 1 lb. halibut, cut into 1½-inch pieces
- 2 small zucchini, cut into 12 pieces
For the Honey-Dijon Glaze
- 2 Tbsp chopped fresh chives
- Fresh lemon juice, to taste
- 3 Tbsp Dijon mustard
- 1 Tbsp honey
- Dash of Zatarain's cayenne pepper
1. Prepare the Potatoes
Place the potatoes in a medium saucepan and cover with water. Bring to a boil, then simmer for 5–6 minutes until almost tender. Drain and allow to cool slightly.
2. Assemble the Kabobs
Heat the grill. Alternately thread the halibut, precooked potatoes and zucchini onto skewers.
3. Make the Honey-Dijon Glaze
Combine the chopped chives, lemon juice, Dijon mustard, honey and cayenne pepper in a small bowl. Mix until well combined.
4. Grill the Kabobs
Lightly oil the grill rack. Place the kabobs approximately 4–5 inches from medium coals.
Grill for approximately 10–15 minutes, turning frequently and brushing with the chive mixture, until the halibut is cooked through and the potatoes are tender.
Cook fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork.
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