Halibut and Red Pepper Skewers With Chili-Lime Sauce

1. 1

   Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves.

2. 2

   Let sauce stand 1 hour at room temperature to allow flavors to blend together.

3. 3

   Season sauce to taste with salt and pepper.

4. 4

   (Chili-lime sauce can be made 8 hours ahead.

5. 5

   Cover and refrigerate.

6. 6

   Bring sauce to room temperature before using.)

7. 7

   Prepare barbecue (medium-high heat).

8. 8

   Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers.

9. 9

   Sprinkle with salt and pepper.

10. 10

    Drizzle kebabs with remaining 2 tablespoons olive oil.

11. 11

    Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes.

12. 12

    Transfer kebabs to platter.

13. 13

    Serve kebabs, passing chili-lime sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.