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Chili-Rubbed Alaskan Halibut Kabobs


Halibut Kabobs:
  • 2 lbs. Alaska halibut (thawed if necessary), cut into 1-inch cubes
  • 8 skewers
  • 1 tbsp. Chili powder
  • 4 tbsp. Fat free Italian salad dressing
  • 2 cloves garlic, lightly crushed

  • 1/2 avocado, medium dice
  • 1 large tomato, medium dice
  • 1/2 red onion, medium dice
  • 1 jalepeno pepper, seeded, small dice juice of 1-2 limes
  • 1 clove garlic, minced
  • 2 tbsp. Fresh cilantro, minced
  • salt and pepper, to taste



Add half the lime juice, garlic, jalepeno 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.

Halibut Kabobs:

Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub theAlaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 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 salsa among the eight plates and serve. Makes 8 servings.

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