Alaska Halibut Caprese Salad Bites

Skewered appetizers made with halibut, tomatoes, mozzarella cheese, & basil leaves

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 24 bites


  • 1 lb skinless Alaska Halibut, cut into 1-1/4 inch pieces
  • Kosher Salt and Black Pepper, to taste
  • 2 tsp Italian Seasoning
  • 1 package (12 oz) Arugula
  • 24 fresh Mozzarella Cheese Slices, 1/4 inch thick
  • 24 Roma Tomato slices, 1/4 inch thick (slice on bias)
  • 24 Basil Leaves, fresh
  • 1/2 cup Olive Oil
  • Balsamic Vinegar, to taste
  • Kosher Salt and Black Pepper, to taste
  • 2 Tbsp Basil, fresh, chiffonade


Season halibut pieces with salt, pepper and Italian seasoning. Place on a hot oiled grill or grill top. Cook for 2 minutes, then carefully turn and cook for another 1 to 2 minutes, cooking just until fish is opaque throughout. Set aside.

Place arugula on a serving plate. Arrange mozzarella slices evenly on the arugula. Layer with tomato slices and basil leaves. Top with cooked halibut pieces and skewer with wooden picks. Drizzle with olive oil and balsamic vinegar to taste. Sprinkle with a pinch of salt and pepper. Garnish with basil chiffonade.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)