 |
|
|
|
|||
|
Prep time 20 minutes, Serves 8 2 pounds Alaska halibut, cut into 1-inch cubes 8 skewers 1 Tbsp. chili power 4 Tbsp. fat free Italian salad dressing 2 cloves garlic, lightly crushed Salsa: 1/2 avocado, medium dice 1 large tomato, medium dice 1/2 red onion, medium dice 1 jalapeno pepper, seeded, small dice Juice of 1-2 limes 1 clove garlic, minced 2 Tbsp. fresh cilantro, minced Salt and pepper, to taste To prepare salsa: Add half the lime juice, garlic, jalapeno 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 Kabobs: Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and 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. © Alaska Seafood Marketing Institute |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||