Ingredients
| Quantity | Ingredients |
|---|---|
| 1/2 cup | fresh lime juice |
| 4 tbsp | olive oil |
| 2 tbsp | granulated sugar |
| 3 tbsp | chopped fresh cilantro |
| 1 1/2 tsp | minced Serrano chilies with seeds |
| 1 1/2 lbs. | 1-inch thick halibut fillets, cut into 1-inch cubes (about 30 pi |
| 1 large | red bell pepper, cut into 1-inch triangles (about 30 pieces) |
| 6 | green onions, cut into 1-inch lengths (about 30 pieces) |
Directions
In a small bowl, whisk fresh lime juice, 2 tablespoons olive oil, granulated sugar, cilantro and Serrano chilies until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavours to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
Prepare barbecue to medium-high heat. Alternate halibut pieces, bell pepper pieces and onion pieces on six 10-12 inch metal skewers. Sprinkle with salt and pepper.
Drizzle kabobs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kabobs occasionally, about 6 minutes.
Transfer kabobs to platter. Serve kabobs, passing chili-lime sauce separately.
Makes 6 servings.
Source: www.epicurious.com