Gingery Fish Kabobs

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.

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.

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.

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.

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+++!

Such a fantastic marinade! I used yellow fin tuna steak chunks with orange bell pepper, red onion, and pineapple.

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

it was drie add more whartr

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.

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.

This was pretty tasty. I made this as a stir fry, adding broccoli, and used the marinade as a sauce. I had to do a chicken version for my husband as he doesn't eat salmon, and he thought it was good too.

I added green pepper to the mix and roasted in oven till done tossed with a little olive oil.

No changes, yes I'll make it again!