Recipe: Honey-Lime Halibut Kabobs (using mushrooms and zucchini)

HONEY-LIME HALIBUT KABOBS



1 to 1 1/2 lbs. Alaska Halibut steaks or fillets, fresh, thawed or frozen
FOR THE MARINADE:
1/2 cup canola oil
2 teaspoons grated lime zest
Juice of two limes
2 tablespoons honey
2 tablespoons fresh chopped cilantro (or 2 teaspoons dried cilantro)
1 tablespoon fresh grated ginger (or 1 teaspoon dried ginger)
1 teaspoon salt
1/2 teaspoon ground black pepper
FOR THE KABOBS:
1 red bell pepper, cut into 1 1/2-inch squares
1 green bell pepper, cut into 1 1/2-inch squares
12 large mushrooms
1 medium onion, cut in 1 1/2-inch chunks
1 zucchini, cut in 1/2-inch slices

TO MARINATE THE HALIBUT:
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Partially thaw frozen halibut in microwave for 6 minutes on medium- low (30% power), turning fish over after 3 minutes.

Remove skin and bones from halibut (if any); cut into 2-inch pieces; set aside.

Blend together oil, lime zest, lime juice, honey, cilantro, ginger, salt and pepper. Divide marinade, reserving 1/4 cup for basting. Marinate halibut in remaining mixture for 30 minutes, turning occasionally.

WHEN READY TO COOK:
Preheat broiler/oven or grill to medium-high heat.

Skewer halibut and vegetables alternately on heatproof skewers. Place on a spray coated broiling pan or well-oiled grill and cook 4 to 6 minutes per side, basting vegetables with reserved marinade. Cook just until fish is opaque throughout.

Makes 4 servings
Recipe by Alaska Fisherman Steve Aberle; Girdwood, AK
Source: The Alaska Seafood Marketing Institute (ASMI)