Halibut and Red Pepper Skewers

For this simple - yet boldly flavoured - entree, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.

Halibut and Red Pepper Skewers


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)


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