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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My grandmother used to prepare these kabobs for special occasions. The orange-flavored barbecue sauce complements the fish nicely, whether it is broiled or grilled.—Tiffany O'Neill, Rossville, Kansas Ingredients:
1-1/4 pounds halibut fillets |
1 medium green pepper, cut into 1-inch pieces |
1 medium onion, cut into 1-inch wedges |
1 can (20 ounces) pineapple chunks, drained |
8 to 10 cherry tomatoes |
barbecue sauce: |
1/2 cup ketchup |
1/4 cup canola oil |
3 tablespoons orange juice |
2 to 3 green onions, finely chopped |
2 garlic cloves, minced |
1 teaspoon grated orange peel |
1/4 teaspoon salt |
Directions:
1. Cut fish into 1-in. pieces. On metal or soaked wooden skewers, alternately thread the fish, green pepper, onion, pineapple and tomatoes. In a small bowl, whisk the sauce ingredients until blended.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce. Yield: 4 servings.
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