Halibut and Red Pepper Skewers with Chili Lime Sauce
Elevate your grilling game with these vibrant Halibut and Red Pepper Skewers with Chili Lime Sauce—a perfect combination of bold flavors and healthy ingredients. Succulent chunks of halibut and sweet red bell peppers are marinated in a zesty olive oil and garlic blend, then threaded onto skewers for effortless grilling. The dish is finished with a tantalizing chili lime sauce, blending the brightness of lime juice with the subtle heat of chili powder and cayenne pepper. With just 20 minutes of prep time and 10 minutes on the grill, this recipe is a quick, nutritious, and visually stunning option for your next cookout. Ideal for serving to a group of four, these skewers are sure to impress with their smoky char, tender fish, and refreshing citrus kick. Perfect for summer barbecues or anytime you’re craving fresh, bold flavors!
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Recipe Information
Ingredients
- 1 lb Halibut fillet
- 2 large Red bell peppers
- 3 tbsp Olive oil
- 2 minced Garlic cloves
- 1 whole Lime
- 1 tbsp Honey
- 1 tsp Chili powder
- 0.25 tsp Cayenne pepper
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 8 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 15 minutes to prevent burning during grilling.
Cut the halibut fillet into 1.5-inch cubes, ensuring they are evenly sized for consistent cooking.
Deseed and cut the red bell peppers into 1.5-inch squares to match the size of the halibut pieces.
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, juice of half a lime, salt, and black pepper.
In a medium bowl, toss the halibut cubes and red pepper pieces with the prepared olive oil mixture until fully coated.
Thread the halibut cubes and red bell pepper squares alternately onto the soaked skewers, leaving a small gap between each piece for uniform cooking.
In a separate small bowl, prepare the chili lime sauce by whisking together the remaining 1 tablespoon of olive oil, juice of the other half of the lime, honey, chili powder, and cayenne pepper. Set aside.
Preheat a grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for about 2-3 minutes per side, turning occasionally, until the halibut is opaque and flakes easily with a fork, and the peppers are tender and slightly charred.
Transfer the cooked skewers to a serving platter and drizzle with the prepared chili lime sauce.
Garnish with additional lime wedges for squeezing, if desired, and serve immediately.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.2 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3052 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
