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Chili-Rubbed Halibut Kabobs

A bit of spice brings grilled halibut to life. This recipe is for a gathering—or large family—but can be downsized to fit your needs. Remember to allow one to two hours for the spiced fillets to marinate.

Chili-Rubbed Halibut Kabobs

Serves 8

4 (6 oz) Vital Choice halibut fillets (thawed overnight), cut into 1-inch cubes
8 skewers
1 tablespoon chili powder
4 tablespoon fat-free Italian salad dressing
2 cloves garlic, lightly crushed

1/2 avocado, medium dice
1 large tomato, medium dice
1/2 red onion, medium dice
1 jalapeño pepper, seeded, small dice
juice of 1-2 limes
1 clove garlic, minced
2 tablespoon fresh cilantro, minced
salt and pepper, to taste

Salsa directions
  • Add half the lime juice, garlic, jalapeño pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado.
  • Taste, add more lime juice, salt and pepper as necessary.
  • Hold aside, chilled.

Halibut kabob directions
  • Mix the chili powder, salad dressing and crushed garlic in a bowl, and toss.
  • Lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours.
  • Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish).
  • Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve.

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