How to Make Gingery Fish Kabobs - A Step-by-Step Guide

There's something about the combination of ginger and fish that is simply magical. The warmth and spiciness of ginger pairs perfectly with the delicate flavor of fish, creating a dish that is both comforting and exciting. And when you thread chunks of fish onto skewers and grill them to perfection, you get Gingery Fish Kabobs that are out-of-this-world delicious.

These Gingery Fish Kabobs are a fantastic way to showcase the flavors of the sea. The fish, whether it's firm-fleshed like ...

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Ingredients

  • 2 cups pineapple juice
  • 1 tablespoon cornstarch
  • 2 tablespoons light soy sauce (50% less sodium)
  • 1 ½ tablespoons white vinegar
  • 2 garlic cloves, crushed
  • 3 tablespoons minced fresh ginger
  • 1 ¼ pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
  • 4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
  • 1 large red onion, cut in wedges

Information

  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • Nutrition

    273 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 227mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 2g
    • Total Sugars: 20g
    • Protein: 18g
    • Vitamin C: 66mg
    • Calcium: 45mg
    • Iron: 1mg
    • Potassium: 574mg