Halibut Kebabs with Pepper Sauce
4 medium Fresno chiles, cored, seeded and quartered
2 tbsp reduced-sugar apricot jam
2 tbsp apple cider vinegar
1 medium scallions, trimmed and coarsely chopped
2 tbsp water
2 tsp vegetable oil
1/2 tsp table salt
1/4 tsp black pepper
1 1/4 lbs. halibut fillets, cut 1-inch thick
6 large mushrooms, caps
1 medium green peppers
2 cups cooked brown rice
To prepare sauce, combine chiles, jam, vinegar, scallion, water, oil, salt and pepper in a food processor or blender. Blend until finely minced and frothy. Pour into bowl and set aside.
To prepare kebabs, preheat grill. Trim skin and bones from halibut. Cut steak into 12 chunks. Cut each mushroom lengthwise in half. Core and seed pepper; cut into 12 pieces. For each of 4 kebabs, arrange ingredients onto skewers in the following order: pepper, fish, mushroom. Repeat so each kebab has 3 pieces of each item. Brush with sauce.
Grill kebabs 3 to 5 minutes; turn and cook 2 to 3 minutes more, basting once. Serve on bed of rice with remaining sauce on side. Yields 1 kebab and 1/2 cup rice per serving.
WW Points: 6 pt.