Grilled Halibut Caprese Salad Bites

Make the balsamic glaze. In a small saucepan over medium heat, combine ½ cup balsamic vinegar and ⅛ cup light brown sugar. Bring to a simmer and cook until reduced by about half and thickened. Remove from the heat and let it cool.

If using bamboo or wooden skewers, soak them in water for 30–60 minutes before grilling. Preheat your grill to 350–375°F. Pat the halibut dry with a paper towel, then cut it into 1½‑inch cubes and place the pieces in a bowl.

Drizzle the halibut with 2 tablespoons of olive oil and sprinkle with 2 teaspoons of Italian seasoning. Season with salt and pepper to taste, then toss gently until the halibut is evenly coated.

Thread the halibut onto two parallel skewers so they’re easier to flip on the grill and won’t spin as they cook.

Once the grill is preheated, oil the grates by dipping a folded paper towel in cooking oil, such as vegetable oil, and using long tongs to rub it over the grates. Make sure they’re well‑oiled so the halibut doesn’t stick. Place the skewers on the grill and cook for 2–3 minutes without moving them; the fish will release easily once it has a light sear. Flip and cook the second side the same way, grilling for another 2–3 minutes until the halibut is lightly seared and opaque throughout.

Slice the tomatoes into rounds, gather your basil leaves, and prepare the soft, fresh mozzarella slices. I used the mozzarella pictured, which is perfect for caprese salads since it's already sliced, making things easy. Fresh mozzarella is mild, clean, and milky with a soft, moist interior. When sliced, it should feel tender and slightly springy. It pairs beautifully with tomatoes because the creaminess balances acidity.

Assemble the Grilled Halibut Caprese Salad Bites. Set everything out on a cutting board for easy assembly. Start with a fresh basil leaf, then add a slice of fresh mozzarella, a slice of tomato, and another basil leaf. Top with a chunk of the grilled halibut. Skewer the stack with a cocktail pick to secure it, then transfer all the halibut Caprese bites to a serving platter.

Then drizzle with balsamic glaze.

Enjoy!

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