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Broiled Halibut Kabobs Recipe

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My grandmother used to prepare these kabobs for special occasions. The orange-flavored barbecue sauce complements the fish nicely, whether it is broiled or grilled.—Tiffany O'Neill, Rossville, Kansas

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Broiled Halibut Kabobs Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1-1/4 pounds halibut fillets
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1 can (20 ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
BARBECUE SAUCE:
1/2 cup ketchup
1/4 cup canola oil
3 tablespoons orange juice
2 to 3 green onions, finely chopped
2 garlic cloves, minced
1 teaspoon grated orange peel
1/4 teaspoon salt

Directions

Cut fish into 1-in. pieces. On metal or soaked wooden skewers, alternately thread the fish, green pepper, onion, pineapple and tomatoes. In a small bowl, whisk the sauce ingredients until blended.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 399 calories, 17 g fat (2 g saturated fat), 45 mg cholesterol, 592 mg sodium, 31 g carbohydrate, 3 g fiber, 32 g protein.

Originally published as Broiled Halibut Kabobs in Taste of Home August/September 2004, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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