Scrod Kebabs with Indonesian Barbecue Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 cup dry white wine |
1 cup indonesian barbecue sauce |
2 teaspoons curry powder |
4 pounds scrod fillets, cut into 2-inch cubes |
2 small red onions, cut in quarters and separated |
Directions:
1. Stir together first 3 ingredients. Pour into a large heavy-duty zip-top plastic bag.
2. Add fish; seal and chill 3 hours. Drain. Thread fish and onion onto 12-inch skewers.
3. Grill in a grill basket, covered with grill lid, over high heat (350° to 400°) 8 minutes, turning a quarter turn every 2 minutes, basting with Indonesian Barbecue Sauce. Serve kebabs at room temperature or chilled. Serve with additional Indonesian Barbecue Sauce.
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