Chili Spiced Halibut Kabobs with Avocado Salsa

Chili Spiced Halibut Kabobs with Avocado Salsa Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 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
Instructions
  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.
 

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

Preferences:

  • 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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