Lime & Dill Seafood Skewers- Calvert's

These seafood skewers turn a backyard grill into a seaside feast. Scallops, shrimp, and halibut all get a long soak (4 to 6 hours) in a punchy marinade of lime juice, minced garlic, and toasted sesame oil, which both seasons and firms up the delicate proteins so they hold up to skewering. The sesame oil is the sneaky trick that pulls the marinade from bright-citrusy into a toasty, slightly Asian-leaning profile that stands up to wood-fire grilling.

Steaming the carrots and onions for 4 minutes before skewering is one of those steps that looks optional but isn’t. Raw carrots never cook through in the 8 minutes you’re giving the seafood, and raw onions stay crunchy when you want them soft and sweet. The final glaze of dill mustard whisked into the reserved marinade is where the whole dish clicks together, bringing herbaceous brightness that plays beautifully against the smoky char.

Chef Tips

• Soak wooden skewers in water 30 minutes before grilling so they don’t char through on the flame. Metal skewers skip this step.
• Do not marinate seafood longer than 6 hours. Acid from lime juice will start cooking the fish (ceviche-style) and ruin the texture.
• Alternate proteins and vegetables on the skewer, but keep like-proteins clustered if you have multiple skewers so doneness stays even.
• Use hardwood charcoal (mesquite, oak, or hickory) for the smoky depth this recipe wants. Gas grilling works but you lose some character.

Variations

• Swap halibut for firm salmon, swordfish, or mahi-mahi. All hold their shape on skewers.
• Replace dill mustard with a whole-grain Dijon and a handful of fresh chopped dill if you can’t find the brand.
• Add chunks of fresh pineapple or red bell pepper for tropical sweet-smoky bites.