This Month's Recipe
Halibut Skewers With Chili Citrus Sauce

ingredientsbamboo skewer
2 red bell peppers, cored, seeded and cut into chunks
1 1/2 pounds halibut, cut into 1" cubes
2 large sweet onions, cut into chunks
2 tablespoons Lucini Extra Virgin Olive Oil

Chili Citrus Sacue
1/2 cup fresh orange juice
2 tablespoons Lea and Perrins Worcestershire Sauce
2 tablespoons Lucini Extra Virgin Olive Oil
2 tablespoons sugar
3 tablespoons Robert Mondavi Private Selection Pinot Grigio
3 tablespoons fresh cilantro, chopped
1 1/2 teaspoons serrano or jalpeno chlies with seeds, minced
salt and pepper, to taste

• directions

Whisk orange juice, Lea and Perrins Worcestershire Sauce, 2 tbsp Lucini Olive Oil, sugar, wine, chopped fresh cilantro and minced chilies in small bowl until sugar fully dissolves. Let sauce stand a few minutes at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. Chili Citrus Sauce can be made 8 hours ahead. Cover and refrigerate. Serve at room temperature.

Prepare grill to medium-high heat. Thread halibut, bell pepper and onion, alternating pieces, onto (6) 10 to 12-inch bamboo skewers. Sprinkle with salt and pepper. Drizzle kabobs with remaining 2 tbsp Lucini Olive Oil. Grill until opaque in center and fully cooked in places, turning kabobs occasionally for about 6 minutes. Brush sauce over kabobs in final minutes of grilling to coat evenly. Transfer kabobs to platter and serve with remaining Chili Citrus Sauce.