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Reviewed: Sep. 12, 2007

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

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Jnaggie


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Reviewed: 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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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+++!

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EMT

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Miami, Florida, USA
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Reviewed: 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.

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Renee


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Reviewed: 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.

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MyShelluna

	Cooking Level: Expert Living In: Portland, Oregon, USA
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Reviewed: 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.

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Blon-Dish


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Reviewed: 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.

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WALTDOUD


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Gingery Fish Kabobs

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Jnaggie

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Christal

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EMT

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Renee

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MyShelluna

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Blon-Dish

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WALTDOUD

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