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 jalapeño pepper, seeded, medium dice
1 lime, juice only
1 clove garlic, minced
2 tablespoons fresh cilantro, minced
Salt and pepper, to taste
Servings: 8
1. 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.
2. 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).
3. 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.
4. Lime Avocado Salsa: Add half the lime juice, garlic, jalapeño 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.
Servings: 8
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 jalapeño pepper, seeded, medium dice
1 lime, juice only
1 clove garlic, minced
2 tablespoons fresh cilantro, minced
Salt and pepper, to taste
Servings: 8
1. 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.
2. 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).
3. 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.
4. Lime Avocado Salsa: Add half the lime juice, garlic, jalapeño 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.
Servings: 8
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