Halibut Kabobs with California Dried Plums and Bay Leaves

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Last Friday, I posted a recipe for California Dried Plums Steeped in Jasmine Tea with Yogurt. Any dish featuring dried plums is beneficial to digestive health: One serving of four to five dried plums contains about 3 grams of fiber. The fruit performs well in both sweet and savory dishes.


Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Halibut Kabobs with California Dried Plums and Bay Leaves

Makes 8 servings

  • 2 pounds halibut, cut into 24 (1-inch) cubes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 24 large pitted California dried plums
  • 24 large bay leaves, fresh or dried
  • 8 bamboo or metal skewers
  • Lemon wedges
  1. In large bowl, combine halibut, oil, lemon juice, pepper flakes and salt; turn to coat halibut evenly. Cover and refrigerate at least 20 minutes.
  2. If using dried bay leaves, soak in hot water 10 minutes; drain.
  3. Thread 3 halibut cubes, 3 dried plums and 3 bay leaves onto each skewer, alternating. Grill skewers on gas or charcoal grill, turning occasionally so fish cooks evenly on all sides, about 10 minutes or until fish offers no resistance to tip of small sharp knife.
  4. Serve with lemon wedges.

Recipe and photo courtesy of California Dried Plums

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