Photo of Halibut Kebabs with Spicy Pepper Sauce by WW

Halibut Kebabs with Spicy Pepper Sauce

2 - 7
PersonalPoints™ per serving
Total Time
28 min
20 min
8 min
Fresno chiles add a fiery finish to these kebabs. If you can't handle the heat, use only one chile and three baby red bell peppers in their place instead.


Fresno chile

4 medium, cored, seeded, and quartered

Reduced-sugar apricot jam

2 tbsp(s)

Apple cider vinegar

2 tbsp(s)

Uncooked scallion(s)

1 medium, trimmed and coarsely chopped

Vegetable oil

2 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch

Uncooked halibut fillet(s)

1¼ pound(s), cut 1-inch thick

Fresh mushroom(s)

6 large, caps

Uncooked bell pepper(s)

1 cup(s)

Cooked long grain brown rice

2 cup(s)


2 cup(s)


  1. To prepare sauce, combine chiles, jam, vinegar, scallion, water, oil, salt and pepper in a food processor or blender. Blend until finely minced and frothy. Pour into bowl and set aside.
  2. To prepare kebabs, preheat grill. Trim skin and bones from halibut. Cut steak into 12 chunks. Cut each mushroom lengthwise in half. Core and seed pepper; cut into 12 pieces.
  3. For each of 4 kebabs, arrange ingredients onto skewers in the following order: pepper, fish, mushroom. Repeat so each kebab has 3 pieces of each item. Brush with sauce.
  4. Grill kebabs 3 to 5 minutes; turn and cook 2 to 3 minutes more, basting once. Serve on bed of rice with remaining sauce on side. Yields 1 kebab and 1/2 cup rice per serving.