Instructions: Salsa: Add half the lime juice, garlic, jalepeno pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.

Halibut Kabobs: Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the halibut cubes with the chili mixture and let marinate, refrigerated, for 1 to 2 hours.

Place 5 to 6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8 to 15 minutes, depending on the thickness of the fish).

Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve.

This recipe yields 8 servings.

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