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Recipes

Halibut and Red Pepper Skewers with Chili-Lime Sauce

By John AshPhotography by Mark Thomas
Image may contain Plant Food Meal and Lunch

Recipe information

  • Yield

    6 Servings

Ingredients

1

/2 cup fresh lime juice

4

tablespoons olive oil

2

tablespoons sugar

3

tablespoons chopped fresh cilantro

1

1/2 teaspoons minced serrano chiles with seeds

1

1/2 pounds 1-inch-thick halibut fillets, cut into 1-inch cubes (about 30 pieces)

1

large red bell pepper, cut into 1-inch triangles (about 30 pieces)

6

green onions, cut into 1-inch lengths (about 30 pieces)

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Preparation

  1. Step 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. DO AHEAD Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.

    Step 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.

Explore Bon AppétitSkewerHalibutFishSeafoodBell PepperVegetableEasyWeeknight MealsMainGluten-FreeDairy-FreeNut-FreeGrillingDinner