Chili-Rubbed Alaska Halibut Kabobs

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A great recipe for the summer, and you get a healthy serving of halibut!

Shared by JJensenSC

Serving Size / Yield

8 servings

Ingredients

2 lbs. Alaska halibut (thawed if frozen), cut into 1-inch cubes
8 skewers
1 tbsp. chili powder
4 Tbsp. fat free Italian dressing
2 cloves garlic, lightly crushed
Salsa:
½ avocado, cut into medium dice
1 large tomato, cut into medium dice
½ red onion, cut into medium dice
1 jalapeño pepper, seeded, cut into small dice
juice of 1-2 limes
1 clove garlic, minced
1 Tbsp. fresh cilantro, minced
salt and pepper to taste

Directions

Add half the lime juice, garlic, jalapeño pepper and onion in a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.

Halibut kabobs: Mix the chili powder, salad dressing, and crushed garlic in a bowl. Toss and lightly rub the halibut cubes with the chili mixture and 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 8 serving plates; remove the halibut cubes from the skewer. Divide the salsa among the 8 plates and serve.

This recipe was submitted by Anne VanBeber, PhD, of the Department of Nutritional Sciences at TCU.