Chili-Rubbed Halibut Kabobs

Colour and flavour are the focus with this zippy recipe that pairs mild halibut with spicy salsa.

Chili-Rubbed Halibut Kabobs


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
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



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.