Grilled Spiced Halibut Pineapple and Pepper Skewers

by the Editors of Publications International, Ltd.


Grilled Spiced Halibut, Pineapple and Pepper Skewers Photo
Grilled Spiced Halibut, Pineapple and Pepper Skewers
Yield: Makes 6 servings
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:
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


This recipe appears in: Island

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