Gingery Fish Kabobs Recipe -
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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Original recipe makes 6 servings Change Servings


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

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.

Mar 19, 2015

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.


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  • 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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