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Sweet-and-Sour Fish Kebabs

Prep time 24 mins
Cook time 12 mins
Other time 30 mins
Yield 4 servings (serving size: 2 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


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Prepare grill.

  4. 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