Ingredients Jump to Instructions ↓

  1. 2 pounds Alaska halibut -- cut in

  2. 1" cubes

  3. 8 skewers

  4. 1 tablespoon chili powder

  5. 4 tablespoons fat free Italian salad dressing

  6. 2 cloves garlic -- lightly crushed LIME AVOCADO SALSA

  7. 1/2 avocado -- medium dice

  8. 1 large tomato -- medium dice

  9. 1/2 red onion -- medium dice

  10. 1 jalapeno pepper -- seeded, medium dice

  11. 1 lime -- juice only

  12. 1 clove garlic -- minced

  13. 2 tablespoons fresh cilantro -- minced Salt and pepper -- to taste

Instructions Jump to Ingredients ↑

  1. Preparation : 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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