1 1/4 lbs halibut fillets
1 medium green bell pepper, cute into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1 can (20-ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
1 tsp grated orange peel
1/4 tsp salt
Cut fish into 1-inch pieces. Alternately thread fish, bell pepper, onion, pineapple, and tomatoes onto metal or soaked wooden skewers. Place on a greased broiler pan.
BARBECUE SAUCE:
1/2 cup ketchup
1/4 cup vegetable oil
3 tbsp orange juice
2 to 3 green onions, chopped fine
2 garlic cloves, minced
1 tbsp grated orange peel
1/4 tsp salt
In a small bowl, whisk the ingredients until blended. Spoon some sauce over the kabobs.
Broil 5 to 6-inches from the heat for 5 to 7 minutes. Turn; broil 5 to 7 minutes longer or until fish flakes easily with a fork. Basting occasionally during cooking with the sauce.
Yield: 4 servings
1 medium onion, cut into 1-inch wedges
1 can (20-ounces) pineapple chunks, drained
8 to 10 cherry tomatoes
1 tsp grated orange peel
1/4 tsp salt
Cut fish into 1-inch pieces. Alternately thread fish, bell pepper, onion, pineapple, and tomatoes onto metal or soaked wooden skewers. Place on a greased broiler pan.
BARBECUE SAUCE:
1/2 cup ketchup
1/4 cup vegetable oil
3 tbsp orange juice
2 to 3 green onions, chopped fine
2 garlic cloves, minced
1 tbsp grated orange peel
1/4 tsp salt
In a small bowl, whisk the ingredients until blended. Spoon some sauce over the kabobs.
Broil 5 to 6-inches from the heat for 5 to 7 minutes. Turn; broil 5 to 7 minutes longer or until fish flakes easily with a fork. Basting occasionally during cooking with the sauce.
Yield: 4 servings
This recipe and photo are from a 20-year-old Taste of Home magazine.
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