Gingery Fish Kabobs recipe

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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

Nutrition Info

273 calories
carbohydrate: 30 g
cholesterol: 46.5 mg
fat: 9.4 g
fiber: 2.3 g
protein: 17.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 226.5 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.

  3. Serve with rice. Heat marinade and use as a sauce over fish and rice.

Recipe Yield

6 servings

Recipe Note

Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.

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