Gingery Fish Kabobs Recipe - Allrecipes.com
Gingery Fish Kabobs Recipe

Gingery Fish Kabobs

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"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
  2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
  3. Serve with rice. Heat marinade and use as a sauce over fish and rice.
Kitchen-Friendly View

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2007

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.

 
Most Helpful Critical Review
Sep 12, 2007

We were not big fans of this recipe. It seemed a little bland

 
Aug 29, 2005

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.

 
Apr 16, 2005

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.

 
Oct 18, 2006

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.

 
Jul 16, 2007

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+++!

 
Jul 27, 2007

Such a fantastic marinade! I used yellow fin tuna steak chunks with orange bell pepper, red onion, and pineapple.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 227 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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