Every other summer, we all load up the car and drive to Sunriver, Oregon for a family vacation. My brother-in-law’s family lives out in Yakima, Washington so they drive down to meet us and we spend a week together in Sunriver, hiking, biking, canoeing, horseback riding, and generally having a good time in the summer sunshine.
While we’re there, we take turns fixing the meals for everyone. It was during one of these vacations that my brother and sister-in-law made these fish kebabs for dinner and since then, I’ve been making them at home. They make a healthy and delicious meal, with the added bonus of being easy to prepare. When you have lots of teenage help (or in their minds – slave labor), assembling the skewers takes hardly any time at all. Throw in a hubby to do the grilling and you can pretty much kick back and relax till it’s time to eat!
HALIBUT SKEWERS WITH CHILI-LIME SAUCE
Chili-Lime Sauce:
- 1/2 cup fresh lime juice
- 2 tbsp. olive oil
- 2 tbsp. sugar
- 3 tbsp. chopped fresh cilantro
- 1-1/2 tsp. minced serrano chilies
- Whisk lime juice, olive oil, sugar, cilantro and chilies in a small bowl until sugar is completely dissolved.
- Let sauce stand 1 hour at room temperature to allow flavors to blend, then season to taste with salt and pepper.
- Sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.
Halibut Skewers:
- 1-1/2 lbs. halibut fillets, cut in cubes
- 1 large red bell pepper, cut in cubes
- 6 green onions, cut in 1-inch lengths
(You want about 30 pieces of fish, 30 bell pepper and 30 onion pieces)
- Heat grill to medium-high heat.
- Alternate skewering fish, bell pepper and onion pieces onto 6 skewers.
- Sprinkle with salt and pepper.
- Drizzle kebabs with a little olive oil to prevent sticking to the grill.
- Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes.
- Transfer kebabs to platter and serve.
- Pass chili-lime sauce around in a separate bowl.
NOTE: You can use any firm-fleshed fish for this recipe. I actually used Mahi-Mahi in the skewers pictured.
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