Sweet-and-Sour Fish Kebabs

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

Oxmoor House JANUARY 2008

  • Yield: 4 servings (serving size: 2 kebabs)
  • Cook time: 12 Minutes
  • Prep time: 24 Minutes
  • Other: 30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 222
  • Fat: 2g
  • Saturated fat: 0.4g
  • Protein: 34g
  • Carbohydrate: 17.2g
  • Cholesterol: 63mg
  • Iron: 2mg
  • Sodium: 329mg
  • Calories from fat: 8%
  • Fiber: 1.3g
  • Calcium: 68mg

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Sweet-and-Sour Fish Kebabs Recipe