Kosher Herb-Crusted Fish Skewers With Garlic Butter

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I’ll be honest, when I first started making fish skewers, they were a disaster. The fish would fall apart on the grill, stick to the grates, or come out dry as cardboard. It took me way too many attempts to figure out that the secret isn’t just about the fish you choose, but how you prep it and what you pair it with.

The turning point came when my neighbor shared her Mediterranean approach to grilled fish. She’d been making these herb-crusted fish skewers for her family’s Shabbat dinners, and they were always perfectly flaky yet firm enough to stay on the skewer. The key is using a firm white fish like halibut or sea bass, cutting it into generous chunks rather than thin pieces, and giving it a quick marinade that adds flavor without breaking down the proteins.

Why Firm Fish Makes All the Difference

What makes this version work so well is the garlic butter that gets brushed on during the last few minutes of grilling. Since we’re keeping kosher, I use a good quality pareve margarine instead of butter, and honestly, with all the fresh herbs and garlic, you won’t miss the dairy at all. The rosemary and thyme create this amazing crust that seals in all the moisture while adding tons of flavor.

The Secret to Perfect Garlic Butter Without Dairy

These skewers are perfect for weeknight dinners when you want something that feels special but doesn’t require hours in the kitchen. I serve them with rice pilaf or roasted vegetables, and they’re always gone within minutes. The whole dish comes together in about 20 minutes once you’ve got your prep done.

Kosher Herb-Crusted Fish Skewers With Garlic Butter - Mediterranean recipe
I'll be honest, when I first started making fish skewers, they were a disaster. The fish would fall apart on the grill, stick to the grates, or come out dry as cardboard. It took me way too many attempts to figure out that the secret isn't just about the fish you choose, but how you prep it and what you pair it with. The turning point came when my neighbor shared her Mediterranean approach to grilled fish. She'd been making these herb-crusted fish skewers for her family's Shabbat dinners, and they were always perfectly flaky yet firm enough to stay on the skewer. The key is using a firm white fish like halibut or sea bass, cutting it into generous chunks rather than thin pieces, and giving it a quick marinade that adds flavor without breaking down the proteins. What makes this version work so well is the garlic butter that gets brushed on during the last few minutes of grilling. Since we're keeping kosher, I use a good quality pareve margarine instead of butter, and honestly, with all the fresh herbs and garlic, you won't miss the dairy at all. The rosemary and thyme create this amazing crust that seals in all the moisture while adding tons of flavor. These skewers are perfect for weeknight dinners when you want something that feels special but doesn't require hours in the kitchen. I serve them with rice pilaf or roasted vegetables, and they're always gone within minutes. The whole dish comes together in about 20 minutes once you've got your prep done.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Fish
  • 2 pounds firm white fish fillets halibut, sea bass, or cod, cut into 2-inch chunks
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Garlic Butter
  • 4 tablespoons pareve margarine softened
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt

Method
 

Prep the Fish
  1. Cut the fish into 2-inch chunks, removing any remaining bones or skin. Pat completely dry with paper towels.
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
  3. Add fish chunks to the marinade and gently toss to coat. Let sit for 10 minutes while you prepare the grill and garlic butter.
  4. Thread fish onto metal skewers, leaving small gaps between pieces for even cooking.
Make the Garlic Butter
  1. In a small bowl, mix softened margarine, minced garlic, parsley, lemon juice, and salt until well combined. Set aside.
Grill the Skewers
  1. Preheat grill to medium-high heat and oil the grates well to prevent sticking.
  2. Grill skewers for 4-5 minutes per side, turning once, until fish is opaque and flakes easily.
  3. During the last 2 minutes of cooking, brush the fish generously with the garlic butter mixture.
  4. Remove from grill and let rest for 2 minutes before serving. Brush with any remaining garlic butter.

Notes

For best results, use fish that's at least 1 inch thick to prevent overcooking. If using wooden skewers, soak them for 30 minutes first. Leftover skewers keep in the refrigerator for up to 2 days and can be gently reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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