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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 for best results.
Yield: Serves 8
Total Time: 1 hr 30 min
Prep: 15 min
Cook: 15 min
Additional: 1 hr
Ingredients
8 skewers
1 tablespoon chili powder
4 tablespoons 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 to 2 limes
1 clove garlic, minced
2 tablespoon fresh cilantro, minced
Salt and pepper, to taste
Preparation
1.  Make the Salsa: Combine half the lime juice, minced garlic, jalapeño pepper and onion in 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.
2.  Make Marinade: Mix the chili powder, salad dressing and crushed garlic in a bowl and toss to combine.
3.  Lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1 to 2 hours.
4.  Place 5 to 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 to 15 minutes, depending on the thickness of the fish).
5.  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.
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