Flat Belly- Halibut Kebabs w/Pepper Dressing

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 1 lb halibut fillet cut into 16 cubes
• 1 tbsp freshly squeezed lemon juice
• 5 tbsp extra virgin olive oil, divided
• 2 tbsp chopped shallot
• 1 roasted red bell pepper
• 1 sweet hot cherry pepper (from a jar), seeded
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 small red onion, cut into 12 wedges
• 16 cherry tomatoes
• 8 cups baby spinach

Details

Cooking time 90mins

Preparation

Step 1

1.) Combine the halibut, lemon juice, 1 tbsp of the oil, and the shallot in a bowl. Toss well and refrigerate for 1 hour.

2.) Meanwhile, combine the bell pepper, hot cherry pepper, vinegar, honey, mustard, and 1/4 tsp of the salt in a blender and puree. Transfer to a bowl and whisk in the remaining 4 tbsp oil.

3.) Prepare the grill for Med-hot direct-heat grilling. Coat the grill rack with cooking spray.

4.) Bring a small saucepan of water to a boil over high heat. Add the onion wedges, return to a boil, and cook for 1 minute. Drain, rinse under cold water, and drain again.

5.) Remove the halibut from the refrigerator. Thread onto each of 4 skewers, in alternating order, 4 fish cubes, 3 onion wedges and 4 tomatoes. Sprinkle the kebabs with the remaining 1/4 tsp salt.

6.) Grill the skewers for 8 to 10 minutes, turning every 2 minutes or until the fish flakes easily when tested with a fork.

7.) Place 2 cups of the spinach onto each of 4 serving plates, to with kebab and drizzle with the pepper dressing.