Grilled Spiced Halibut, Pineapple and Pepper Skewers the Editors of Publications International, Ltd.
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|
- 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.
|Serving Size:||2 skewers|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||13 %|
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