Chili-Rubbed Halibut Kabobs
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 1 hours
Ingredients
- 4 portions Vital Choice halibut (6 ounces each), thawed overnight, cut into 1-inch cubes
- 8 skewers
- 1 tablespoon chili powder
- 4 tablespoons 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 to 2 limes
- 1 clove garlic, minced
- 2 tablespoon fresh cilantro, minced
- Salt and pepper, to taste
Instructions
- Make the Salsa: Combine half the lime juice, minced garlic, jalapeño pepper and onion in 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.
- Make Marinade: Mix the chili powder, salad dressing and crushed garlic in a bowl and toss to combine.
- Lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1 to 2 hours.
- Place 5 to 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 to 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.