FISH SHISH KABOB RECIPES

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FISH KABOBS RECIPE - FOOD.COM



Fish Kabobs Recipe - Food.com image

This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 serving(s)

Number Of Ingredients 9

3/4 cup oil
3/4 cup lemon juice
3/4 cup soy sauce
1 lb of fresh fish
1 red pepper
1 green pepper
2 medium onions, quartered
8 mushrooms (blanched in hot water for 3 minutes to keep from breaking)
8 cherry tomatoes

Steps:

  • Cut the first three ingredients into 2 inch cubes.
  • Soak wooden skewers for a few hours or overnight in water.
  • Marinade fish and veggies for 4+ hours .
  • Skewer and grill over medium heat for about 3 minutes.
  • Turn and repeat.

Nutrition Facts : Calories 456, FatContent 41.3, SaturatedFatContent 5.4, CholesterolContent 0, SodiumContent 3023.5, CarbohydrateContent 18.2, FiberContent 3.2, SugarContent 7.8, ProteinContent 8.3

SPECIAL SEAFOOD KABOBS RECIPE: HOW TO MAKE IT



Special Seafood Kabobs Recipe: How to Make It image

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

Nutrition Facts : Calories 382 calories, FatContent 20g fat (3g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

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