Halibut and Red Pepper Skewers With Chili-Lime Sauce

• 12 cup fresh lime juice
• 4 tablespoons olive oil
• 2 tablespoons sugar
• 3 tablespoons fresh cilantro, chopped
• 1 12 teaspoons serrano chilies, minced
• 1 12 lbs halibut fillets, 1-inch cubes
• 1 large red bell pepper, cubed
• 6 green onions, 1-inch lengths

1. Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves.
2. Let sauce stand 1 hour at room temperature to allow flavors to blend together.
3. Season sauce to taste with salt and pepper.
4. (Chili-lime sauce can be made 8 hours ahead.
5. Cover and refrigerate.
6. Bring sauce to room temperature before using.)
7. Prepare barbecue (medium-high heat).
8. Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers.
9. Sprinkle with salt and pepper.
10. Drizzle kebabs with remaining 2 tablespoons olive oil.
11. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes.
12. Transfer kebabs to platter.
13. Serve kebabs, passing chili-lime sauce separately.

lime juice, olive oil, sugar, fresh cilantro, serrano chilies, red bell pepper, green onions

Taken from www.food.com/recipe/halibut-and-red-pepper-skewers-with-chili-lime-sauce-176606 (may not work)