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Grilled Spiced Halibut Pineapple and Pepper Skewers

Grilled Spiced Halibut, Pineapple and Pepper Skewers

Grilled Spiced Halibut, Pineapple and Pepper Skewers


Makes 6 servings


2 tablespoons lemon juice or lime juice
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 pound boneless skinless halibut steak, about 1 inch thick
1/2 small pineapple, peeled, halved lengthwise and cut into 24 pieces
1 large green or red bell pepper, cut into 24 pieces


  1. Combine lemon juice, chili powder, garlic, cumin, cinnamon and cloves in large resealable food storage bag; knead until blended.
  2. Rinse fish; pat dry. Cut into 12 (1- to 1-1/4-inch-square) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 12 (6- to 8-inch) bamboo skewers in water while fish marinates.
  3. Alternately thread 2 pieces pineapple, 2 pieces pepper and 1 piece fish onto each skewer.
  4. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Place skewers on grill. Cover, if possible (or tent with foil); grill 3 to 4 minutes or until grill marks appear on bottom. Turn skewers over; grill 3 to 4 minutes more or until fish is opaque and flakes easily when tested with fork.

Nutritional Information

Serving Size: 2 skewers
Sodium 23 mg
Protein 8 g
Fiber 1 g
Carbohydrate 11 g
Cholesterol 12 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 13 %
Calories 84

Dietary Exchange

Meat 1
Fruit 1/2

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