HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE
Categories Fish Onion Marinate Fourth of July Low Carb Wheat/Gluten-Free Lime Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.)
- 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.
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MOTALEB BSL
[email protected]The flavors in this dish were amazing! The halibut was cooked perfectly and the red peppers were roasted to perfection. The chili-lime sauce was the perfect finishing touch, adding a bit of spice and acidity. I would definitely make this dish again.
Julian Kizza
[email protected]These skewers were a great way to use up some leftover halibut. They were easy to make and the chili-lime sauce was a nice change of pace from the usual lemon-butter sauce. I will definitely be making these again.
Della Mesa Sheehan
[email protected]This recipe is easy to follow and the results are delicious. The fish is flaky and tender, and the vegetables are cooked to perfection. The sauce is also very flavorful. I would definitely recommend this recipe to anyone looking for a healthy and tas
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[email protected]I made this dish last night and it was a hit with my family! The halibut was cooked perfectly and the red peppers added a nice sweetness. The chili-lime sauce was the perfect finishing touch, adding a bit of spice and acidity. I will definitely be ma