"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Halibut Kabobs with Chile Lime Sauce Recipe

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This recipe for Halibut Kabobs with Chile Lime Sauce, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toni Feuerstein
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chile Lime Sauce
3/4 cup fresh lime juice
1/3 cup chopped fresh cilantro
3 T olive oil
3 T sugar
2 tsp (or more if desired) minced serrano chiles
1 tsp finely grated lime zest
Salt and pepper to taste

Halibut
1 1/2 pounds halibut fillets, cut into 1- to 1 1/2- inch cubes (about 3 dozen cubes)
2 medium red bell peppers, cut into 1- to 1 1/2 inch pieces
8 green onions, cut into 2-inch pieces (about 3 dozen pieces)
Salt and pepper to taste
2 T olive oil

Directions:
Directions:
For the sauce -
whisk the lime juice, cilantro, olive oil, sugar, serrano chiles and lime zest in a bowl until the sugar dissolves. Reserve 1/2 of the sauce for the marinade. Season the remaining sauce with salt and pepper. Let stand at room temperature until time to serve.

For the halibut -
arrange halibut in a shallow dish. Pour the reserved sauce over the halibut and turn to coat. Marinate in the refrigerator for 30 minutes, turning occasionally. Thread the halibut, bell peppers and green onions alternately on 12 inch metal skewers. Sprinkle with salt and pepper and brush with olive oil.

Grill the kabobs over medium-high heat for 6 minutes or until the halibut turns opaque in the center, turning occasionally. Remove the kabobs to a platter. Serve with the remaining seasoned sauce.

Can use purple onion in place of green onion if desired. Cut purple onion same size as bell pepper.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is really good. Cooks nicely on a grill pan too.

 

 

 

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