Grilled Spiced Halibut & Pineapple Skewers: A Flavorful Recipe

INGREDIENTS

2 tablespoons lemon juice or lime juice 1 teaspoon chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 pound boneless skinless halibut steak, about 1 inch thick 1/2 small pineapple, peeled, halved lengthwise and cut into 24 pieces 1 large green or red bell pepper, cut into 24 pieces

PREPARATION:

1. Combine lemon juice, chili powder, garlic, cumin, cinnamon and cloves in large resealable food storage bag; knead until blended.
2. Rinse fish; pat dry. Cut into 12 (1- to 1-1/4-inch-square) cubes. Add fish to bag. Press out air; seal. Turn gently to coat fish with marinade. Refrigerate 30 minutes to 1 hour. Soak 12 (6- to 8-inch) bamboo skewers in water while fish marinates.
3. Alternately thread 2 pieces pineapple, 2 pieces pepper and 1 piece fish onto each skewer.
4. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Place skewers on grill. Cover, if possible (or tent with foil); grill 3 to 4 minutes or until grill marks appear on bottom. Turn skewers over; grill 3 to 4 minutes more or until fish is opaque and flakes easily when tested with fork.

This recipe appears in: Island NUTRITIONAL INFORMATION: Serving Size: 2 skewers Sodium 23 mg Protein 8 g Fiber 1 g Carbohydrate 11 g Cholesterol 12 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 13 % Calories 84 DIETARY EXCHANGE: Meat 1 Fruit 1/2