| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Catsup |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Pineapple juice |
| 2 |
tb |
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
A Message from our Provider:
“Some people look down on others because they don’t look UP to God.”