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Grilled Cilantro Orange Fish Kebabs with Summer Squash RecipeGrilled Cilantro Orange Fish Kebabs with Summer Squash


Grilled Cilantro Orange Fish Kebabs with Summer Squash Recipe

Grilled kebabs allow you to simultaneously cook lean protein and fresh vegetables for a quick and convenient meal. This version combines firm white fish with summer squash for a light, healthy dinner option perfect for warmer weather.

Tip: Pacific rockfish was used in this recipe, but Pacific halibut or another firm white fish can be substituted.

Nutrition Facts
Serving Size 1 skewer
Amount Per Serving
% Daily Value*
Total Fat 4.8g
4%Saturated Fat 0.9g
Trans Fat 0g
Cholesterol 40mg
Sodium 214mg
Total Carbohydrate 5.4g
Dietary Fiber 0.8g
Sugars 3.1g
Protein 22.1g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 to 6 servings

Preparation time: 30 minutes

Grilling time: 15 minutes



  • ½ cup fresh squeezed orange juice
  • ¼ cup chopped fresh cilantro
  • 3 cloves garlic, grated
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 1/8 tsp ground black pepper
  • 1.5 lbs. firm white fish, cut into 24 large pieces


  • 2 medium zucchini, cut into 12 large pieces
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 6 grill skewers or wood skewers (pre-soaked)


  1. Fish Prep In a medium bowl, whisk the orange juice, cilantro, garlic, one tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Add the fish pieces and stir to coat. Let marinate for 15 minutes.
  2. Squash Prep Place the zucchini in a large bowl. Add one teaspoon of olive oil, 1/8 teaspoon of salt, and 1/8 teaspoon of ground black pepper. Stir to coat the zucchini with oil and seasonings.
  3. Preheat the grill to medium-high (about 400 degrees Fahrenheit). Prepare the kebabs by sliding on one piece of zucchini, four pieces of fish, and a second piece of zucchini for each skewer.
  4. Brush the grill grate with olive oil. Grill the kebabs for 4 to 6 minutes, flip, and grill for 4 to 6 additional minutes until the fish flakes and the vegetables are tender.

Additional Resources

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
Eat better. Feel better. MyFoodDiary Categories Exercise
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