Orange Glazed Amberjack Kabobs
|Unsweetened orange juice||2⁄3 Cup (10.67 tbs)|
|Low sugar orange marmalade||1⁄3 Cup (5.33 tbs)|
|Honey mustard||2 Tablespoon|
|Peeled minced ginger root||1 1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Amberjack steak||1 Pound, cut into 16 pieces (1 Inch Thick)|
|Firm ripe papaya||1 Large, peeled, seeded, and cut into 16 pieces|
|Sweet red pepper||1 Large, cut into 1 1/2-inch pieces|
|Orange||1 Medium, halved crosswise, and cut into 8 wedges|
|Purple onion||1 Small, cut into 8 wedges|
|Vegetable cooking spray||1|
|Cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
Combine first 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
Set aside half of juice mixture; pour remaining juice mixture into a heavy-duty, zip-top plastic bag.
Add fish; seal bag, and shake until fish is well coated.
Marinate in refrigerator 1 hour, turning bag occasionally.
Remove fish from marinade, discarding marinade.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Cut each spear diagonally into 4 slices.
Thread fish, asparagus, papaya, and next 3 ingredients onto 8 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place kabobs on rack; grill, covered, 5 minutes or until fish flakes easily when tested with a fork, turning once, and basting with reserved juice mixture.
To serve, place 1 cup rice on each plate; sprinkle with orange zest, if desired.
Top rice with kabobs.