Gingery Fish Kabobs - cooking recipe

Ingredients
    2 cups pineapple juice
    1 tablespoon cornstarch
    2 tablespoons light soy sauce (50% less sodium)
    1 1/2 tablespoons white vinegar
    2 garlic cloves, crushed
    3 tablespoons minced fresh ginger
    1 1/4 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
Preparation
    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.

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