Orange-Glazed Amberjack Kabobs

Oxmoor House
4 servings.


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2/3 cup unsweetened orange juice
1/3 cup low-sugar orange marmalade
2 tablespoons honey mustard
1 1/2 teaspoons peeled, minced gingerroot
1/2 teaspoon dried crushed red pepper
2 cloves garlic
1 pound amberjack steaks (1 inch thick), cut into 16 pieces
8 asparagus spears
1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces
1 large sweet red pepper, cut into 1 1/2-inch pieces
1 medium orange, halved crosswise, and cut into 8 wedges
1 small purple onion, cut into 8 wedges
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)
Orange zest (optional)


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.

Created date

August 2009

Nutritional Information

Calories 450
Caloriesfromfat 5 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.4 g
Polyfat 0.6 g
Protein 29.7 g
Carbohydrate 77.5 g
Fiber 0.0 g
Cholesterol 61 mg
Iron 0.0 mg
Sodium 116 mg
Calcium 0.0 mg