3 ½ cups fresh lime juice
½ cup oil
1/3 cup chili powder
¼ cup ground cumin
2 Tbsp. dried oregano leaves
1 Tbsp. ground cinnamon
6 lbs. Alaska Halibut, thawed if necessary, cut into 1-inch cubes
¼ cup chopped fresh mint leaves, if desired
48 (½ oz. each) fresh Dole pineapple chunks
96 (½ oz. each) red or green bell pepper chunks
48 (¼ oz. each) fresh or bottled mango chunks DIRECTIONS:Place halibut pieces in shallow pan. Prepare marinade: Blend lime juice, oil, chili powder, cumin, oregano and cinnamon. Reserve 3/4 cup marinade for fruit; pour remaining marinade over halibut and toss to coat. Cover and refrigerate 1 to 4 hours.
In separate bowl, combine reserved marinade and mint leaves, if desired. Stir in pineapple, mango and bell pepper. Cover and refrigerate 1 to 4 hours.
For each serving: Divide the following between two skewers: 6 pieces halibut, 2 chunks pineapple, 4 pieces bell pepper and 2 chunks mango. Grill kabobs 5 to 6 inches from heat until fish is cooked through, about 5 minutes. SERVINGS:24 servings, 2 skewers each From: PHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE