TLC Cooking "Grilled Spiced Halibut, Pineapple and Pepper Skewers"

Grilled Spiced Halibut Pineapple and Pepper Skewers

Grilled Spiced Halibut, Pineapple and Pepper Skewers

YIELD Makes 6 servings
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INGREDIENTS

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

PREPARATION:

Combine lemon juice, chili powder, garlic, cumin, cinnamon and cloves in large resealable food storage bag; knead until blended.
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.
Alternately thread 2 pieces pineapple, 2 pieces pepper and 1 piece fish onto each skewer.
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.

This recipe appears in: Island

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	1
Fruit	1/2

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