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Scrod Kebabs with Indonesian Barbecue Sauce

Yield 12 servings


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

How to Make It

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

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

  3. 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.