Halibut kebabs with spicy pepper sauce
4 medium, cored, seeded and quartered
Reduced-sugar apricot jam
Apple cider vinegar
1 medium, trimmed and coarsely chopped
Uncooked halibut fillet(s)
1¼ pound(s), cut 1-inch thick
6 large, caps
Uncooked bell pepper(s)
1 item(s), small
Cooked long grain brown rice
- 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.
- 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.
- 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.
- 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.