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Fish Kebabs With Pineapple Sauce

Ingredients
  Cod fish/Other thick fish fillets 2 Pound (Fresh / Frozen, Thawed)
  Canned pineapple chunks in juice 15 1⁄4 Ounce, reserve juice (1 Can)
  Juice 1 Cup (16 tbs) (For Sauce)
  Butter/Margarine 2 Tablespoon, melted
  Salt 1 Teaspoon
  Pineapple juice 1 Cup (16 tbs) (From Pineapple Chunks)
  Catsup 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Pineapple barbecue sauce 2 1⁄2 Cup (40 tbs)
  Rice 3 Cup (48 tbs) (Brand)
  Water 2 1⁄3 Cup (37.33 tbs)
  Butter/Margarine 1 1⁄2 Tablespoon
  Salt 3⁄4 Teaspoon
  Light brown sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
Directions

Cut fish into 1-1/2-inch chunks.
Thread fish chunks alternately with pineapple chunks onto 6 skewers.
Arrange in a long shallow baking pan.
Brush with melted butter or margarine.
Sprinkle with salt.
Spoon small amount of Pineapple Barbecue Sauce over fish.
Broil 4 to 5 inches from heat, about 15 minutes, turning once.
Brush with sauce several times during broiling.
Cook rice with water, 1-1/2 tablespoons butter or margarine and 3/4 teaspoon salt according to package directions.
Add remaining pineapple chunks to sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Broiled
Ingredient: 
Cod

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