Photo of Halibut kebabs with spicy pepper sauce by WW

Halibut kebabs with spicy pepper sauce

Total Time
28 min
20 min
8 min
This quick meal provides heat and sweet all on one plate. Fresno chiles look and even taste a lot like jalapeños and are on par with them in terms of heat. But where they differ, and make them popular in their own right, is their potential to pack a spicier punch depending on the peppers you pick up. And when the skins turn red, the Fresno has a smokier, fruitier flavor. If this is too much heat for you to handle, substitute as many bell peppers as you need; it could be just one or all of them. The brown rice is perfect for soaking up all the extra sauce.


Fresno chile

4 medium, cored, seeded and quartered

Reduced-sugar apricot jam

2 Tbsp

Apple cider vinegar

2 Tbsp

Uncooked scallion(s)

1 medium, trimmed and coarsely chopped

Mineral water

2 Tbsp

Vegetable oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked halibut fillet(s)

1¼ pound(s), cut 1-inch thick

Fresh mushroom(s)

6 large, caps

Uncooked bell pepper(s)

1 item(s), small

Cooked long grain brown rice

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.