Halibut kebabs with spicy pepper sauce
5
Points®
Total time: 28 min • Prep: 20 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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)
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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