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1) Add half the lime juice, garlic, jalapeno pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.

Halibut Kabobs:

2) Mix the chili powder, salad dressing and crushed garlic in a bowl.

3) Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours.

4) Place 5-6 halibut cubes on each of the 8 skewers.

5) Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish).

6) Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer.

7) Divide the salsa among the eight plates and serve.


- 2 lbs. Alaska halibut (thawed if necessary), cut into 1-inch cubes
- 8 skewers
- 1 tbsp. Chili power
- 4 tbsp. Fat free Italian salad dressing
- 2 cloves garlic, lightly crushed


- 1/2 avocado, medium dice
- 1 large tomato, medium dice
- 1/2 red onion, medium dice
- 1 jalapeno pepper, seeded, small dice
- juice of 1-2 limes
- 1 clove garlic, minced
- 2 tbsp. Fresh cilantro, minced
- salt and pepper, to taste





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