- 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
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.