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Orange-teriyaki Fish Kabobs

3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon fresh ginger -- peeled, minced
1 1/2 pounds halibut -- cut into 1" pieces*
8 ounces fresh mushrooms
1 medium green bell pepper -- cut in 1 1/2" pieces
1 medium red bell pepper -- cut into 1-1/2" pieces
Cooking spray
6 tablespoons orange juice

* grouper, swordfish, or other firm fish fillets

Combine first 4 ingredients in a shallow baking dish; stir well. Add fish, stirring to coat. Cover; marinate in refrigerator 15 minutes. Remove fish from dish, reserving marinade. Thread fish, mushrooms, and bell pepper alternately onto 9 (10-inch) skewers. Place kabobs on a boiler pan coated with cooking spray; broil 6 minutes. Turn kabobs over; broil 6 minutes or until vegetables are tender and fish flakes easily when tested with a fork.

Combine reserved marinade and orange juice in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until reduced to 1/2 cup. Drizzle sauce over kabobs.

Yields: 4 servings (Serving size 2 kabobs and 2 tablespoons sauce)

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