|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)|
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.