Gingery Fish Kabobs

Rating: 4.67 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By USA WEEKEND columnist Jean Carper
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.

  • Serve with rice. Heat marinade and use as a sauce over fish and rice.

Tips

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

Nutrition Facts

Per Serving:
273 calories; 17.9 g protein; 30 g carbohydrates; 46.5 mg cholesterol; 226.5 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Renee St Charles Norris
Rating: 5 stars
02/24/2007
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. Read More
Helpful
(13)

Most helpful critical review

Jnaggie
Rating: 3 stars
09/12/2007
We were not big fans of this recipe. It seemed a little bland Read More
Helpful
(3)
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Renee St Charles Norris
Rating: 5 stars
02/24/2007
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. Read More
Helpful
(13)
Renee St Charles Norris
Rating: 5 stars
02/24/2007
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. Read More
Helpful
(13)
Blon-Dish
Rating: 4 stars
08/29/2005
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. Read More
Helpful
(12)
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WALTDOUD
Rating: 5 stars
04/16/2005
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. Read More
Helpful
(11)
The Zen Witch
Rating: 5 stars
10/19/2006
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. Read More
Helpful
(7)
EMT
Rating: 5 stars
07/16/2007
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! Read More
Helpful
(5)
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Christal
Rating: 5 stars
07/27/2007
Such a fantastic marinade! I used yellow fin tuna steak chunks with orange bell pepper red onion and pineapple. Read More
Helpful
(4)
Jnaggie
Rating: 3 stars
09/12/2007
We were not big fans of this recipe. It seemed a little bland Read More
Helpful
(3)
Hannah'sMommy
Rating: 5 stars
02/25/2015
I made this for dinner last night and this was AMAZING!! I made some changes to suit my taste: I used organic portabello mushrooms purple onions (as the recipe calls for) and pineapple chunks for skewers in addition to the salmon. I seasoned my salmon lightly with sea salt and a little garlic old bay seasoning for seafood (not the traditional old bay seasoning). I also lightly seasoned my mushrooms with garlic powder and sea salt. The sauce was ok but for my taste it was not sweet enough so I added a little honey and a little brown sugar and WALLAH the most amazing sauce presented itself! J I also bypassed the marinating piece since it took a while to chop all the vegetables make the sauce etc. Instead I spooned the sauce on each kabob and placed the kabobs under the boiler turning once when the first side was lightly browned. I almost forgot I also simmered the pineapples chunks in the sauce and used these pineapples for the kabobs; it only took a minute or two for the pineapples to cool down to handle. I served with organic Basmati rice and broccoli. It was so amazingly good I can't wait for dinner tonight!:) P.S. I made about a little over two pounds of salmon; doubled the ingredients and used three portobello mushrooms and used two cans of pineapple chunks for the juice and chunks! This made about 15 kabobs in total. Read More
342
Rating: 4 stars
04/30/2019
it was drie add more whartr Read More
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