Sweet And Sour Fish Kebabs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Catsup |
| 1/4 | c | Sugar |
| 3 | T | Vinegar |
| 2 | T | Pineapple juice |
| 2 | T | Soy sauce |
| 1 | lb | Fish, thawed cut into 1 1/2 |
| to 2" cubes | ||
| 1 | 8 oz. can water chestnuts | |
| whole drained | ||
| 1/2 | 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 |
INSTRUCTIONS
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@aol.com
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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 52
Total Fat: 5.8g
Cholesterol: 26.1mg
Sodium: 3031.1mg
Potassium: 725.7mg
Carbohydrates: 58g
Fiber: 3.7g
Sugar: 45g
Protein: 24.4g