Healthy Recipes

Grilled Halibut Kabobs with Avocado Salsa

This fish dish is a dream come true for the gourmand, the nutritionist, and the environmentalist alike. Created with eco-friendly Pacific halibut, these kabobs have a laundry list of nutritional attributes, including offering an excellent source of magnesium and omega-3, two key nutrients that help to keep blood sugar stable.1
Time to Table: 20 minutes

Serves: 8

The Benefits

Excellent source of magnesium, protein, selenium, niacin, omega-3Good source of potassium, vitamin A, vitamin B12Low carb, low sodium, gluten free

Ingredients

1 whole organic jalapeno pepper, seeded and diced

32 ounces Pacific halibut, cut into 1-inch cubes

1 Tbsp organic chili powder

4 Tbsp organic Italian salad dressing (gluten-free)

1 whole large organic tomato, diced

1/2 slice organic red onion, diced

4 Tbsp organic lime juice

2 Tbsp fresh cilantro, minced

3 cloves organic garlic, crushed

1/2 medium organic avocado, diced

Preparation

First, prepare salsa. Add half the lime juice, half the crushed garlic, jalapeno pepper, and onion to a mixing bowl. Add the avocado, tomato, and cilantro; toss gently, trying not to mash the avocado. Refrigerate.

Next, prepare the kabobs. Mix the chili powder, salad dressing, remaining lime juice, and remaining crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, at least 20 minutes or up to 1 hour.

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). 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.

Nutrition Information

156.87 kcal Calories, 3.88 g Carbohydrate, 35.91 mg Cholesterol, 4.78 g Total Fat, 1.43 g Fiber, 23.99 g Protein, 115.51 mg Sodium, 0.95 g Sugars, 0.63 mg Zinc, 0.69 g Saturated fat, 0 trans Fat, 2.15 g Monounsaturated fat, 1.22 g Polyunsaturated fat