Healthy RecipesChili Spiced 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-3
Good source of potassium, vitamin A, vitamin B12
Low 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
References
- He, K. et al. Circulation. 2006 Mar 27; [Epub ahead of print].
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Tags: fish, omega 3 fatty acids, protein, seafood
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