The marinade is based on a Cooking Light recipe from years back, tweaked just a bit.
Grilled Jalapeno-Lime Halibut (serves 3-4)
2 fresh halibut steaks, 1 to 1.5 inches thick (approx. 1.5 lbs), cut into 1" chunks (I leave the skin on)
1/2 cup frozen pink lemonade concentrate (frozen OJ will also work)
1 tsp grated lime rind
1/4-1/2 cup fresh lime juice
1/4 cup honey
2 tsp ground cumin
1/2 tsp salt
3 garlic cloves, minced
2 jalapeno peppers, seeded and minced
Red or green bell peppers, sliced into 1" chunks (optional)
Stir all marinade ingredients together in large non-reactive bowl until well mixed. Add fish, stirring to coat well. marinate 30 minutes, stirring once or twice. Thread onto skewers (through the skin to help hold the pieces together, alternating with peppers if desired), and cook on well-oiled grill until fish flakes easily.
I served this with spanish rice, spiked with chopped tomatoes and a bit of lime juice... wonderful!