Halibut And Red Pepper Skewers With Chili-lime Sauce

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1/2 cup fresh lime juice
• 4 tablespoons olive oil
• 2 tablespoons sugar
• 3 tablespoons fresh cilantro, chopped
• 1 1/2 teaspoons serrano chilies, minced
• 1 1/2 lbs halibut fillets, 1-inch cubes
• 1 large red bell pepper, cubed
• 6 green onions, 1-inch lengths

Recipe

• 1 whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. let sauce stand 1 hour at room temperature to allow flavors to blend together. season sauce to taste with salt and pepper. (chili-lime sauce can be made 8 hours ahead. cover and refrigerate. bring sauce to room temperature before using.)
• 2 prepare barbecue (medium-high heat). alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. sprinkle with salt and pepper. drizzle kebabs with remaining 2 tablespoons olive oil. grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. transfer kebabs to platter. serve kebabs, passing chili-lime sauce separately.