Sweet and sour fish kebabs

Yield: 4 Servings

Measure Ingredient
½ cup Catsup
¼ cup Sugar
3 tablespoons Vinegar
2 tablespoons Pineapple juice
2 tablespoons Soy sauce
1 pounds Fish, thawed, cut into 1 1/2 to 2" cubes
1 8 oz. can water chestnuts, whole, drained
½ Pineapple, fresh, cut into 1" chunks
1 Red bell pepper, cut into 1 1/2" pieces
1 Green bell pepper, cut into 1 1/2" pieces

Source: Pillsbury Summer Fun Cookbook, 1986 Pour the marinade into a metal container and keep it warm on the grill while brushing the kabobs.

In medium nonmetal bowl, combine all marinade ingredients; mix well. Add fish, turning to coat all sides. Cover; refrigerate 30 minutes to 2 hours.

Drain fish, reserving marinade. On metal skewers, arrange fish, water chestnuts, pineapple and peppers. When ready to barbecue, place kabobs on grill over medium heat. Brush with marinade; cook 16-20 minutes or until fish flakes easily with fork, turning once and brushing frequently with marinade.

NOTES: I usually add cherry tomatoes and small whole mushrooms to the kebabs, also. And remember, my cooking software estimates nutritional values higher than MC.

Nutrition (per serving): 351 calories Saturated fat 0 g, Total Fat 2 g (5% of calories), Protein 23 g (26% of calories), Carbohydrates 61 g (69% of calories), Cholesterol 49 mg, Sodium 939 mg, Fiber 2 g, Iron 2 mg, Vitamin A 1576 IU, Vitamin C 94 mg.

Posted to Digest eat-lf.v096.n214 Date: Sat, 9 Nov 1996 16:49:31 -0500 From: BunnyMama@...

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