Ingredients
| Quantity | Ingredients |
|---|---|
| 2 pounds | Alaska halibut (thawed if necessary), cut into 1-inch cubes |
| 8 | skewers |
| 1 tbsp | chili powder |
| 4 tbsp | fat free Italian salad dressing |
| 2 | cloves garlic, lightly crushed |
| Salsa: | |
| 1/2 | avocado, medium dice |
| 1 | large tomato, medium dice |
| 1 | jalepeno pepper, seeded, small dice |
| juice of 1-2 limes | |
| 1 | clove garlic, minced |
| 2 tbsp | fresh cilantro, minced |
Directions
Salsa
In a small bowl, add half the lime juice, garlic, jalapeno pepper and onion. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Put aside and keep chilled.
Halibut Kabobs
In a medium bowl, mix the chili powder, salad dressing and crushed garlic. Toss and lightly rub the 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.
Makes 8 servings.
Source: www.alaskaseafood.org