Sweet-and-Sour Fish Kebabs

A simple marinade featuring lime juice, brown sugar, and crushed red pepper adds a tangy sweetness to the mild-flavored grouper. These colorful kebabs are great for an informal patio dinner


4 servings (serving size: 2 kebabs)

Recipe from

Oxmoor House

Recipe Time

Prep: 24 Minutes
Cook: 12 Minutes
Other: 30 Minutes

Nutritional Information

Calories 222
Fat 2 g
Satfat 0.4 g
Protein 34 g
Carbohydrate 17.2 g
Cholesterol 63 mg
Iron 2 mg
Sodium 329 mg
Caloriesfromfat 8 %
Fiber 1.3 g
Calcium 68 mg


1/2 cup fresh lime juice
1 1/2 tablespoons dark brown sugar
1/2 teaspoon crushed red pepper
1 1/2 pounds grouper fillets, cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large red bell pepper, cut into 1-inch pieces
1 1/2 cups cubed pineapple (about 1/2 cored pineapple)
1 small red onion, cut into 1-inch pieces
Cooking spray


Combine first 3 ingredients in a small bowl, stirring well with a whisk.

Sprinkle fish with salt and black pepper.Thread fish, bell pepper, pineapple, and onion alternately onto 8 (8-inch) metal skewers. Place kebabs in a shallow dish; add marinade. Cover and chill 30 minutes.

Prepare grill.

Remove kebabs from dish, reserving marinade. Place marinade in a small saucepan, and bring to a boil; remove from heat. Place kebabs on grill rack coated with cooking spray. Grill 10 minutes or until fish flakes easily when tested with a fork, turning kebabs occasionally and basting with reserved marinade.


Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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