Chili-Rubbed Halibut Kabobs

Ingredients

• 4 portions Vital Choice halibut (6 ounces each), thawed overnight, cut into 1-inch cubes
• 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

Instructions

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.