Halibut Kabobs with Chile Lime Sauce

Preparation time:10 minutes
Marinade time 30 minutes
Cook time:10 minutes
Serves 4

	SAUCE
3/4	cup lime juice, plus zest
1/3	cup cilantro, chopped
3	tablespoons olive oil
3	tablespoons sugar
1	serrano chile , seeded and minced
	coarse salt and freshly ground pepper, to taste
	HALIBUT
1 1/4	pounds halibut fillets (can sub tilapia), cut into 1 1/2-inch cubes
2	bell peppers (any color or a variety), cored, seeded and cut into chunks
1	white onion , cut into 2 inch pieces
	coarse salt and freshly ground pepper, to taste
2	tablespoons olive oil
	12-inch bamboo skewers, soaked in water

[1] For the sauce, in a small bowl, whisk the lime juice, cilantro, olive oil, sugar, chile and a little lime zest until the sugar dissolves. Reserve 1/2 of the sauce for the marinade. Let other half stand at room temperature until ready to serve.

[2] For the halibut, arrange fish in a shallow dish. Pour the reserved sauce over the halibut and turn to coat. Marinate, covered, in the refrigerator for 30 minutes, turning occasionally. Thread the halibut, bell peppers and onion onto skewers. Sprinkle with salt and pepper and brush with olive oil.

[3] Prepare the grill to medium high heat.

[4] Grill the kabobs for 6 minutes or until halibut turns opaque in the center, turning occasionally. Remove to individual plates and serve with the remaining sauce.

So, between all the chopping of vegetables and squeezing of limes, this was a very time consuming recipe. Next time I would FOR SURE use lime juice out of a bottle and probably halve the amount of marinade I made, because there was A LOT left-over and I was ticked about it because I squeezed 12 FRIGGIN' LIMES to get all that juice out. (Well, I squeezed 8 and then recruited Ryan's friend Natalie to do the last 4.) And frankly, the end result just wasn't worth all the work. The fish tasted really yummy marinaded in the sauce, but the extra at the end was unnecessary because it was plenty flavorful. Consensus: good, but I'm not sure I'd make this one again anytime soon.

per serving: 356 calories; 33 grams protein; 17 grams total fat; 2 grams fiber; 2 grams saturated fat; 17 grams carbohydrates; 49 mgs cholesterol; 95 mgs sodium
8 Weight Watcher points

Salmon with Steamed Asparagus and Parsley Butter

Prep and cook time: 20 minutes
Serves 4 people

1	pound asparagus
1	cup water
1/8	teaspoon coarse salt
4	salmon fillet(s) (6 ounces each), skin removed
1/2	cup white wine
3	tablespoons butter
2	tablespoons Italian parsley
1/2	tablespoon Wondra Gold Medal thickening flour
1	whole lemon(s), cut into wedges

[1] Lay the asparagus in a single layer in a large, deep skillet or Dutch oven. Add the water and salt to the skillet. Season the salmon with salt and pepper and lay across the asparagus spears.

[2] Bring water to a boil over medium heat. Continue to cook until the salmon is cooked through and asparagus is tender - about 8 minutes, careful not to overcook or your asparagus will get limp. Transfer the asparagus and salmon to a platter.

[3] Add wine to the skillet, increase the heat to medium-high and simmer mixture to reduce, about 5 minutes. Turn heat to low and whisk in the butter and parsley. Add Wondra flour a little at a time, if needed to thicken. Season with salt and pepper. Pour the sauce over the salmon and serve with lemon wedges.

I don't mind using wine to cook with, but for $$ sake, I substituted the white wine with white grape juice. Didn't seem to affect the sauce adversely - it was still yummy!
Also, I couldn't find the specific 'thickening flour' mentioned, so I just used the regular flour I had on hand. The sauce seemed to thicken appropriately - it may have been a touch runnier than it should have been, but it still tasted good.

per serving: 323 calories; 30 grams protein; 18 grams total fat; 2 grams fiber; 7 grams saturated fat; 47 grams carbohydrates; 100 mgs cholesterol; 69 mgs sodium
8 Weight Watchers Points