Caribe Alaska Halibut Kabobs
A bit of spice, mango and pineapple bring these grilled halibut kabobs to life. While the fish needs time to marinate thoroughly, the grilling is finished in no time at all.
6 lb. Alaskan halibut, thawed if necessary, cut into cubes
3 1⁄2 cups fresh lime juice
1⁄2 cup oil
1⁄3 cup chili powder
1⁄4 cup ground cumin
2 tbsp. dried oregano leaves
1 tbsp. ground cinnamon
1⁄4 cup chopped fresh mint leaves, if desired
1 1⁄2 lb. fresh pineapple chunks
3 lb. red or green bell pepper chunks
12 oz. fresh or bottled mango chunks
1. Place halibut in shallow, nonreactive pan. Blend lime juice, oil, chili powder, cumin, oregano, and cinnamon for marinade. Reserve 3⁄4 cup; pour remaining over halibut and toss to coat. Cover and refrigerate 1-4 hr.
2. In separate bowl, combine reserved marinade and mint leaves. Stir in pineapple, bell peppers, and mango. Cover and refrigerate 1-4 hr.
3. For each serving, divide the following between two skewers: 6 pieces halibut, 2 chunks pineapple, 4 pieces bell pepper, and 2 chunks mango.
4. Grill kabobs 5-6 inches from heat until fish is cooked through, about 5 min.