Chile-Rubbed Halibut Kebobs
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
2 pounds Alaska halibut (thawed if necessary), cut into 1-inch cubes
8 bamboo skewers (soaked in water for 30 minutes prior to grilling)
1-1/2 Tbsp. Ancho chile power
4 Tbsp. Fat-free Italian salad dressing
3 cloves garlic, minced
1/2 avocado, medium dice
1 large tomato, medium dice
1/2 red onion, medium dice
1 jalepeno chile, seeded, small dice
juice of 1-2 limes
1 clove garlic, minced
2 Tbsp. fresh cilantro, minced
salt and freshly ground black pepper, to taste
To prepare the salsa:
Add half of the lime juice, the minced garlic, jalepeno pepper and onion to a mixing bowl. Stir gently, then add the avocado, tomato and cilantro. Toss the ingredients trying not to mash the avocado. Season to taste with salt and pepper. Add more lime juice, if necessary. Set aside and chill.
To prepare the Halibut Kabobs:
Mix the chile powder, salad dressing and minced garlic in a bowl. Toss and lightly rub the the Alaska halibut cubes with the chile mixture and let them marinate, refrigerated, for about 1-2 hours. Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve.
Yields 8 servings.