Chili-Rubbed Alaska Halibut Kabobs

Recipe Ingredients

2 lbs	908g / 32oz	Halibut - thawed if necessary,
		And cut into 1" cubes
8		Skewers
1 tablespoon	15ml	Chili power
4 tablespoons	60ml	Fat free Italian salad dressing
2		Garlic cloves - lightly crushed
		Salsa
1/2		Avocado - medium diced
1		Tomato - medium diced (large)
1/2		Red onion - medium diced
1		Jalepeño pepper - seeded, small diced
		Juice of 1 to 2 limes
1		Garlic clove - minced
2 tablespoons	30ml	Minced fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Salsa: Add half the lime juice, garlic, jalepeño pepper and onion to 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 let marinate, refrigerated, for 1 to 2 hours.

Place 5 to 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 to 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.

This recipe yields 8 servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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