|Ingredients||Seafood, Vegetables, Fruits|
|Menu Part||Appetizer/Small Plate|
A bit of spice, mango and pineapple bring these grilled halibut kabobs to life. While the fish needs time to marinate thoroughly, the grilling is finished in no time at all.
6 lb. Alaskan halibut, thawed if necessary, cut into cubes
3 1⁄2 cups fresh lime juice
1⁄2 cup oil
1⁄3 cup chili powder
1⁄4 cup ground cumin
2 tbsp. dried oregano leaves
1 tbsp. ground cinnamon
1⁄4 cup chopped fresh mint leaves, if desired
1 1⁄2 lb. fresh pineapple chunks
3 lb. red or green bell pepper chunks
12 oz. fresh or bottled mango chunks
- Place halibut in shallow, nonreactive pan. Blend lime juice, oil, chili powder, cumin, oregano, and cinnamon for marinade. Reserve 3⁄4 cup; pour remaining over halibut and toss to coat. Cover and refrigerate 1-4 hr.
- In separate bowl, combine reserved marinade and mint leaves. Stir in pineapple, bell peppers, and mango. Cover and refrigerate 1-4 hr.
- For each serving, divide the following between two skewers: 6 pieces halibut, 2 chunks pineapple, 4 pieces bell pepper, and 2 chunks mango.
- Grill kabobs 5-6 inches from heat until fish is cooked through, about 5 min.