Halibut Kebabs with Pepper Sauce
Fresno chiles, cored, seeded and quartered
reduced-sugar apricot jam
2 tbsp apple cider vinegar
1 medium scallions, trimmed and coarsely chopped
2 tbsp water
2 tsp vegetable oil
1/2 tsp table salt
tsp black pepper
1 1/4 lbs. halibut fillets, cut 1-inch thick
6 large mushrooms, caps
1 medium green peppers
2 cups cooked brown rice
To prepare sauce, combine chiles, jam, vinegar, scallion, water, oil, salt and
pepper in a food processor or blender. Blend until finely minced and frothy.
Pour into bowl and set aside.
To prepare kebabs, preheat grill. Trim skin and bones from halibut. Cut steak
into 12 chunks. Cut each mushroom lengthwise in half. Core and seed pepper; cut
into 12 pieces. For each of 4 kebabs, arrange ingredients onto skewers in the
following order: pepper, fish, mushroom. Repeat so each kebab has 3 pieces of
each item. Brush with sauce.
Grill kebabs 3 to 5 minutes; turn and cook 2 to 3 minutes more, basting once.
Serve on bed of rice with remaining sauce on side. Yields 1 kebab and 1/2 cup
rice per serving.
WW Points: 6 pt.