Apple Halibut Kabobs
|1/2||cup dry white wine or unsweetened apple juice|
|2||tablespoons lime juice|
|2||tablespoons olive oil|
|2||tablespoons diced onion|
|1/2||teaspoon dried thyme|
|1½||pound halibut, cut into 1 inch cubes|
|1||small red onions, cut into 1 inch pieces|
|1||medium Golden Delicious apples, cut into 1 inch pieces|
|1||medium sweet red pepper, cut into 1 inch pieces|
In a bowl, combine the first seven ingredients; mix well. Pour half into a large resealable plastic bag; add halibut. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add the onion, apple and red pepper. Seal bag and turn to coat. Refrigerate fish and apple mixture for 4-6 hours, turning occasionally.
If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Drain fish, discarding marinade. Drain fruit and vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread fish, onion, apple and red pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side or until fish flakes easily with a fork, and fruit and vegetables are tender, turning once. Baste frequently with reserved marinade.
Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.