Halibut Kabobs With Chile Lime Sauce

• Chili Lime Sauce
• 3/4 cup frsh lime juice
• 1/3 cup chopped fresh cilantro
• 3T Sugar
• 2 tsp. minced serrano chiles
• 1tsp. finely grated lime zest
• salt and pepper to taste
• Halibut
• 1 1/2 pouns hallibut fillets, cut into 1-1 1/2 inch cubes
• 2 medium red bell peppers cut into 1 inch pieces
• 8 green onions cut into 2 inch pieces
• salt and pepper to taste
• 2 tablsp. olive oil

1. For the sauce, whisk the lime juice, cilantro, olive oil, sugar, serrano chiles and lime zest in a bowl until the sugar dissolves. Reserve 1/2 the marinade. Season the remaining suce with salt and pepper. Let stand at room temp. until time to serve.
2. For the halibut, arrange the halibut in a shallow dish. Pour the reserved sauce over the halibut and turn to coat. Marinate, covered, in refrigerator for 30 minutes, turning occasionally. Thread the halibut, bell peppers and green onions alternately on six 12 inch metal skewers. Sprinkle with salt and pepper and brush with olive oil.
3. Grill kebobs over medium high heat for 6 miutes or until the halibut turns opaque in the center, turning occasionally. Remove the kebobs to a platter and serve with remaining seasoned sauce.

lime sauce, lime juice, fresh cilantro, t sugar, serrano chiles, lime zest, salt, red bell peppers, green onions, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/halibut-kabobs-with-chile-lime-sauce-1204390 (may not work)