| Marinade- Fresh lime juice - (28 oz.) 3 1/2
cups
Oil - (4 oz.) 1/2 cup
Chili powder - 1/3 cup
Ground cumin - 1/4 cup
Dried oregano leaves - 2 Tbsp.
Ground cinnamon - 1 Tbsp.
Alaska Halibut, thawed if necessary,
cut
into 1-inch cubes - 6 lbs.
Chopped fresh mint leaves, if desired
- 1/4
cup
Fresh Dole pineapple chunks - (1 lb.
8 oz.)
48 (1/2 oz. ea.)
Red or green bell pepper chunks - (3
lb.)
96 (1/2 oz. ea.)
Fresh or bottled mango chunks - (12
oz.)
48 (1/4 oz. ea.)
|
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.
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