Chili-rubbed Alaska Halibut Kabobs With Lime Avocado Salsaappetizers, german, grilling recipes, kabobs, main dish 2 pounds Alaska halibut; cut in 1" cubes 8 skewers 1 tablespoon chili powder 4 tablespoons fat free Italian salad dressing 2 cloves garlic; lightly crushed LIME AVOCADO SALSA 1/2 avocado; medium dice 1 large tomato; medium dice 1/2 red onion; medium dice 1 jalapeno pepper; seeded, medium dice 1 lime; juice only 1 clove garlic; minced 2 tablespoons fresh cilantro; minced Salt and pepper; to taste Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska 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 8-15 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 Lime Avocado Salsa among the eight plates and serve. Lime Avocado Salsa: Add half the lime juice, garlic, jalapeno 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. |
