Chili-Rubbed Alaska Halibut Kabobs with Lime Avocado Salsa

Course : Grilling
Serves: 8
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2 pounds Alaska halibut -- cut in 1 inch cubes
8 skewers skewers
1 tablespoon chili powder
4 tablespoons fat free Italian salad dressing
2 cloves garlic -- lightly crushed
1/2 medium avocado -- medium dice
1 large tomato -- medium dice
1/2 medium red onion -- medium dice
1 medium jalapeno pepper -- seeded, medium dice
1 medium lime -- juice only
1 clove garlic
2 tablespoons fresh cilantro -- minced
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

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.

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