Halibut Kebabs with Spicy Pepper Sauce
5
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fresno chile
4 medium
Reduced-sugar apricot jam
2 tbsp(s)
Apple cider vinegar
2 tbsp(s)
Uncooked scallions
1 medium
Vegetable oil
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked halibut fillet
1¼ pound(s)
Mushrooms
6 large
Bell pepper
1 cup(s)
Cooked long grain brown rice
2 cup(s)
Water
2 cup(s)
Instructions
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.
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