Recipe by USA WEEKEND columnist Jean Carper
"Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe."
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light soy sauce (50% less sodium)
1 1/2 tablespoons
garlic cloves, crushed
minced fresh ginger
1 1/4 pounds
raw firm fish, such as salmon, tuna or halibut, cut in chunks
fresh pineapple in large chunks (or substitute canned pineapple chunks)
red onion, cut in wedges
Hummmmmmmy...By far, the best grilled fish recipe I've ever had! I forgot to marinade the fish (used freshly caught grouper), so I made sure we kept basting the fish every few minutes on the grill. We placed the kabobs on top of a grilling plate and I'm glad we did - a few pieces would fall off every time we rotated them on the grill. I also added whole mushrooms to the recipe - thought this was a must! We had guests over that aren't big fish eaters and they devoured these...make sure to have atleast 3 kabobs per person! This is now my #1 fish recipe and will definitely try it with other fish and chicken.
We were not big fans of this recipe. It seemed a little bland
This was pretty good. I used frozen tuna instead of fresh, and substituted 3/4 tsp. ground ginger for fresh...the flavors all worked well together. Next time i may try the "fresher" ingredients.
Very good. I was worried that the onion wouldn't be cooked, so I used canned pearl onions, which worked well. I will definitely make this again, although next time I will marinate longer, I didn't think the marinade imparted much of its flavor in only 30 minutes. Even so, I was very happy with the results.
Yummy. I was lazy and fried it up in my wok as a stir-fry. Added water chestnuts and sliced bell pepper and served over rice. Won't know if leftovers reheat well because Hubby and kids devoured it.
I would give this more stars if I could! WOW! We are from Miami and liken this to our favorite dish at our very favorite seafood restaurant- Captain's Tavern. We made this with grilled (frozen) yellowtail (from a catch 2 weeks ago) and served with reduced marinade on top of the fish. We accompanied it with black beans and rice (just like our favorite restaurant) and- voila!- we had one of the most GOURMET meals we've ever made at home! Definitely impressive enough to serve to any VIP guest! No joke. My husband was blown away- as was I. A+++!
Such a fantastic marinade! I used yellow fin tuna steak chunks with orange bell pepper, red onion, and pineapple.
This was so good. We had this with fresh salmon for supper 1 evening last week. We will have it again tonight. The only thing I did different was to thicken it with arrowroot powder instead of cornstarch, and my part had bell pepper instead of onion.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingery Fish Kabobs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 85
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