Chili Spiced Halibut Kabobs with Avocado Salsa

Chili Spiced Halibut Kabobs with Avocado Salsa Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 Tbsp. organic avocado oil
  • ½ medium organic red onion, diced
  • 1 pinch Celtic sea salt
  • 1 medium organic tomato, diced
  • ½ medium organic avocado, diced
  • 3 cloves organic garlic,crushed
  • 1 whole organic jalapeno pepper, seeded, diced
  • 32 oz. wild Pacific halibut, cut into 1-inch cubes
  • 1 Tbsp. organic chili powder
  • 4 Tbsp. organic lime juice
  • 2 Tbsp. fresh cilantro, minced
  1. First, prepare salsa. Add half the lime juice, garlic, jalapeno pepper and onion to a mixing bowl.
  2. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Refrigerate.
  3. Next prepare the kabobs.
  4. Mix the chili powder, avocado oil, salt and crushed garlic in a bowl.
  5. Toss and lightly rub the halibut cubes with the chili mixture and let marinate, at least 10 minutes or up to 30 minutes.
  6. Place 5-6 halibut cubes on each of the 8 skewers.
  7. Cook the halibut. GRILL METHOD: Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes). FLAVORWAVE METHOD: Set rack on low 1-inch setting. Place skewers on rack. Cook at 300 F for 7-10 minutes or until juices run clear.
  8. Place 1 skewer on each serving plate. Remove the halibut cubes from the skewer. Divide the salsa among the plates and serve.

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Nutrient Information Per Batch

1496.25 kcal Calories, 507.85 mg Calcium, 31.83 g Carbohydrate, 286.72 mg Cholesterol, 65.08 g Total Fat, 12.76 g Fiber, 10.01 mg Iron, 815.69 mg Magnesium 5191.34 mg Potassium, 192.19 g Protein,329.6 mcg Selenium, 661.33 mg Sodium, 8.41 g Sugars, 5.12 mg Zinc, 8.6g Saturated fat, 0 trans Fat, 36.67 g Monounsaturated fats, 12.93 g Polyunsaturated fats, 5198.81 IU Vitamin A, 3.75 mg Vitamin B6, 10.57 mcg Vitamin B12, 44.45 mg Vitamin C, 0 IU Vitamin D, 12.82 Vitamin E, 48.11 mcg Vitamin K, 239.91 mcg Folate,0.76 mg Vitamin B1(Thiamin),53.5 mg Vitamin B3(Niacin),0.93 mg Vitamin B2(Riboflavin), 3166.47 mcg Lycopene, 538.26 mcg Lutein and Zeaxanthin, 1.04 g ALA, 0.64 g EPA, 2.62 gDHA,2138.56 mg Phosphorous, 0.87 mg Manganese, 318.37 mcg Alpha carotene, 1975.88 mcg Beta carotene, 316.14 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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