Barbecued Skewered Halibut With Red Peppers And Snow Peas
|Halibut steak/Swordfish steak||1 Pound|
|Lime juice||1 Tablespoon (Extracted From 1 Full Lemon)|
|Olive oil||1 Tablespoon|
|Chopped fresh coriander/Chopped fresh parsley / dill||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Sweet red pepper||1|
Cut fish into 1-in/2.5 cm cubes; place in a single layer in a shallow dish.
Sprinkle with lime juice, oil and coriander; cover and refrigerate for at least 30 minutes or up to 4 hours, turning once or twice.
Seed and cut red pepper into 1-in/2.5 cm squares.
String snow peas and blanch in boiling water for 1 minute or until bright green and easily bent.
Thread fish on water-soaked wooden skewers alternating with red pepper and snow peas folded in half.
Grill over medium-hot coals, turning once or twice, for 12 to 18 minutes or until fish is opaque.