Caribe Alaska Halibut Appetizer Kabobs
Source: Alaska Seafood Marketing Institute
Servings: 24 (2 skewers each)

Marinade
3 1/2 cups (28 oz.) fresh lime juice
1/2 cup (4 oz) oil
1/3 cup chili powder
1/4 cup ground cumin -
2 tbsp. dried oregano leaves
1 tbsp. ground cinnamon

Kabobs
6 lb. Alaska halibut thawed if necessary, cut into 1-inch cubes
1/4 cup chopped fresh mint leaves, if desired
1 lb. 8 oz. - 48 (1/2 oz. each) fresh Dole pineapple chunks
3 lb. - 96 (1/2 oz. each) red or green bell pepper chunks
12 oz. - 48 (1/4 oz. ea.) fresh or bottled mango chunks

Place halibut pieces in shallow pan.

Prepare marinade: Blend lime juice, oil, chili powder, cumin, oregano, and cinnamon. Reserve 3/4 cup marinade for fruit; pour remaining marinade over halibut and toss to coat. Cover and refrigerate 1 to 4 hours.

In separate bowl, combine reserved marinade and mint leaves, if desired. Stir in pineapple, mango and bell pepper. Cover and refrigerate 1 to 4 hours.

For each serving, divide the following between 2 skewers: 6 pieces (approx. 4 ounces) halibut, 2 chunks (1 1/2 ounces) pineapple, 4 pieces bell pepper, 2 chunks (1/2 ounce) mango.

Grill kabobs 5 to 6 inches from heat until fish is cooked through, about 5 minutes.