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Orange Glazed Amberjack Kabobs

Heart.Foods's picture
Ingredients
  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)
  Asparagus spears 8
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Method: 
Blending
Ingredient: 
Orange

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