Halibut kebabs with spicy pepper sauce
5
Points®
Total Time
28 min
Prep
20 min
Cook
8 min
Serves
4
Difficulty
Moderate
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.
Ingredients
Fresno chile pepper
4 medium, cored, seeded and quartered
Reduced-sugar apricot jam
2 Tbsp
Apple cider vinegar
2 Tbsp
Scallions
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
1¼ pound(s), cut 1-inch thick
Mushrooms
6 large, caps
Bell pepper
1 item(s), small
Cooked long grain brown rice
2 cup(s)
