Boozy Bacon Barbecue Halibut, Crouton, & Zucchini Skewers
Boozy Bacon Barbecue Halibut, Crouton, & Zucchini Skewers. It’s national barbecue day so you know that means grilling up some summery favorites. Today we’re celebrating Sunday funday with these halibut skewers drenched in a boozy bacon bbq sauce. The halibut is wrapped in thick-cut applewood bacon and layered between zucchini ribbons and crispy croutons. Garnish with fresh basil for serving and you’ve got the perfect skewer for national bbq day !!
So we kind of love national barbecue/grilling day for a few reasons. First of all it’s mid-May and we are on the brink of summertime which obviously mean grilling season. Another reason we love this national day is because the possibilities are literally ENDLESS.
Last year, we went all out with a massive grilled veggie board. So much fun…especially because it was Saturday. But this year even though it is a Sunday, we decided to ditch the traditional Italian Sunday Pasta and get on the grill to cook up some fun and summery skewers.
We have been super into Stone Wall Kitchen products lately, and their sauces are perfect for grilling when you prefer an easy store-bought version over homemade. Tonight we smothered our halibut in Stone Wall Kitchen Boozy Bacon Barbecue Sauce and layered our skewers with applewood bacon, croutons, and zucchini. Then we threw them on the grill for the perfect charred look and flavor.
I am super sad that another beautiful May weekend has come and gone so so fast, but there are two left so let’s enjoy! Cheers to national BBQ day guys !!
Ingredients
1 pound halibut; cut into chunks
1/3 cup barbecue sauce; homemade or store
2 medium zucchinis; thinly sliced into ribbons
3 - 4 sliced thick-cut rustic bread; diced
4 tablespoons olive oil
salt and pepper
1/2 pound bacon; halved
fresh basil leaves for topping
Directions
Marinate the halibut in the barbecue sauce for 30 minutes before cooking.
In a large bowl toss the zucchini and the bread with the olive oil, salt, and pepper.
Assemble the skewers. Thread the bacon, halibut, croutons, and zucchini onto skewers.
Heat the grill to medium-high. Cook for about 15 minutes, turning halfway through cooking.
Serve garnished with fresh basil leaves.
