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Apple Halibut Kabobs

1/2 cup dry white wine or unsweetened apple juice
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons diced onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1-1/2 pound halibut, cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 medium Golden Delicious apple, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces

In a large bowl, combine the first seven ingredients; mix well. Pour

Printed from tasteofhome.com Jul 6, 2008

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Apple Halibut Kabobs cont.

half into a large resealable plastic bag; add halibut. Seal bag and
turn to coat. Pour remaining marinade into another large
resealable plastic bag; add the onion, apple and red pepper. Seal bag
and turn to coat. Refrigerate fish and apple mixture for 4-6 hours,
turning occasionally. If grilling the kabobs, coat grill rack with
cooking spray before starting the grill. Drain fish, discarding
marinade. Drain fruit and vegetables, reserving marinade for basting.
On eight metal or soaked wooden skewers, alternately thread fish,
onion, apple and red pepper. Grill, covered, over medium heat or
broil 4-6 in. from the heat for 2-3 minutes on each side or until
fish flakes easily with a fork, and fruit and vegetables are tender,
turning once. Baste frequently with reserved marinade.

Yield: 4 servings.