|2 pounds||Alaska halibut (thawed if necessary), cut into 1-inch cubes|
|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.
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.