Recipe submitted on July 23rd, 2011
1 tablespoon chili powder
4 tablespoons Italian salad dressing
2 garlic cloves, minced
1Â½ -2 pounds swordfish or red snapper, cut into 1-inch cubes
1 green bell pepper, cut into 1 inch chunks
1 red bell pepper, cut into 1 inch chunks
Juice from half of a lime
1 garlic clove, minced
1 jalapeno pepper, seeded and diced
Â½ red onion, chopped
1 large tomato, chopped
2 tablespoons fresh cilantro, minced
1 avocado, diced
Salt and pepper, to taste
Combine chili powder, salad dressing, and 2 garlic cloves. Place fish in a shallow dish, and pour marinade over, making sure fish is coated thoroughly. Cover and refrigerate. Allow fish to marinate while cutting bell peppers and making salsa.
To make salsa, in a medium sized mixing bowl, combine lime juice, 1 garlic clove, jalapeno pepper, onion, avocado, tomato, and cilantro. Season to taste with salt and pepper.
To make kabobs, arrange fish and bell peppers alternately on skewers.
Grill or broil until fish is opaque and flakes easily, about 5 minutes, turning once to ensure even cooking. Serve over bed of Thyme Rice. Top with Homemade Salsa.
1Â½ cups organic long grain rice, rinsed
2 cups chicken broth
Â½ teaspoon salt
Â½ teaspoon thyme
In a medium saucepan combine all ingredients, and bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed.