Scrod Kebabs with Indonesian Barbecue Sauce

Coastal Living
12 servings


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1 cup dry white wine
2 teaspoons curry powder
4 pounds scrod fillets, cut into 2-inch cubes
2 small red onions, cut in quarters and separated


Stir together first 3 ingredients. Pour into a large heavy-duty zip-top plastic bag.

Add fish; seal and chill 3 hours. Drain. Thread fish and onion onto 12-inch skewers.

Grill in a grill basket, covered with grill lid, over high heat (350° to 400°) 8 minutes, turning a quarter turn every 2 minutes, basting with Indonesian Barbecue Sauce. Serve kebabs at room temperature or chilled. Serve with additional Indonesian Barbecue Sauce.

Created date

April 2001