Hawaiian Fish Kebabs
Nutrition
Calories: 163.87 kcalCarbohydrates: 1.94 gProtein: 14.66 gFat: 10.6 gSaturated Fat: 2.13 gCholesterol: 42.64 mgSodium: 289.85 mgFiber: 0.27 gVitamin A: 4.5655 IUCalcium: 14.47 mgIron: 0.7 mg
Ingredients
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 4 tsp Asian sesame oil
- 1 tbsp peeled grated gingerroot
- 2 tsp minced garlic
- 2 tbsp finely chopped scallions
- 1/4 to 1/2 tsp cayenne or red pepper flakes to taste
- 1 lb catfish fillets cut into 1-inch pieces
- 1/2 fresh pineapple cut into chunks
- 1 red bell pepper cored, seeded, and cut into 1-inch squares
- 1 green bell pepper cored, seeded, and cut into 1-inch squares
- 1 small red onion cut into 1-inch wedges
Instructions
- To a jar with a tight-fitting lid, add all the marinade ingredients, and shake them well.
- Place the catfish in a shallow, nonreactive bowl or pan, and pour the marinade over the fish, tossing the fish to coat it thoroughly with the marinade. Cover the bowl or pan, and chill the fish for 30 minutes or longer.
- If using wooden skewers soak 10 to 12 skewers soaked for 20 minutes or use thin metal skewers. Start the grill.
- Reserving the marinade, remove the fish from the bowl or pan. String the pineapple, vegetables, and fish on the skewers, starting and ending with pieces of bell pepper. Brush the skewers on all sides with the remaining marinade.
- When the grill is hot, remove the hot grill grate, spray or brush the grate with the vegetable oil, then replace the grate on the grill. Place the skewers on the hot grill, and cook the kebabs for 4 minutes on each side or until the fish is just cooked through.