Shipping Alert
Due to the impact of winter storms, shipments to the affected areas might be delayed.
Call Anytime 800.608.4825
Get special offers, recipes, health news, PLUS our FREE seafood cooking guide! I'm on Board Hide 
Got it, thanks! Click here for your FREE seafood cooking guide & recipes e-booklet.Hide 
Chef Recipe Videos
Chili-Rubbed Halibut Kabobs

A bit of spice brings grilled halibut to life. This recipe is for a gathering—or large family—but can be downsized to fit your needs. Remember to allow one to two hours for the spiced fillets to marinate.

Chili-Rubbed Halibut Kabobs

Serves 8

4 (6 oz) Vital Choice halibut fillets (thawed overnight), cut into 1-inch cubes
8 skewers
1 tablespoon chili powder
4 tablespoon 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 jalapeño pepper, seeded, small dice
juice of 1-2 limes
1 clove garlic, minced
2 tablespoon fresh cilantro, minced
salt and pepper, to taste

Salsa directions
  • Add half the lime juice, garlic, jalapeño 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 kabob directions
  • Mix the chili powder, salad dressing and crushed garlic in a bowl, and toss.
  • Lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours.
  • Place 5-6 halibut cubes on each of the 8 skewers. 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).
  • Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve.

Check out these customer favorites