Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Alaska halibut -- cut in 1" cubes
   8                    skewers
   1      tablespoon    chili powder
   4      tablespoons   fat free Italian salad dressing
   2      cloves        garlic -- lightly crushed
                        LIME AVOCADO SALSA
     1/2                avocado -- medium dice
   1      large         tomato -- medium dice
     1/2                red onion -- medium dice
   1                    jalapeno pepper -- seeded, medium dice
   1                    lime -- juice only
   1      clove         garlic -- minced
   2      tablespoons   fresh cilantro -- minced
                        Salt and pepper -- to taste

Preparation:

Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska 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 8-15 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 Lime Avocado Salsa among the eight plates and serve. Lime Avocado Salsa: Add half the lime juice, garlic, jalapeno 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.