Teriyaki Amberjack Skewers

We created a teriyaki-style marinade that is less sweet and more flavorful than commercial teriyaki sauces.


3 servings (serving size: 2 kabobs)

Recipe from

Oxmoor House

Recipe Time

Prep: 20 Minutes
Cook: 14 Minutes
Other: 1 Hours

Nutritional Information

Calories 280
Fat 1.8 g
Satfat 0.4 g
Protein 31.3 g
Carbohydrate 35.5 g
Cholesterol 56 mg
Iron 2.5 mg
Sodium 623 mg
Caloriesfromfat 6 %
Fiber 1.8 g
Calcium 80 mg


1/3 cup packed brown sugar
1/4 cup low-sodium soy sauce
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup rice wine vinegar
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 pound amberjack fillets, cut into 1-inch pieces
1 small red bell pepper, cut into 1-inch pieces
1 small green bell pepper, cut into 1-inch pieces
1 1/2 cups (1-inch) cubed fresh Pineapple
Cooking spray


Combine first 7 ingredients in a small saucepan; cook over medium heat 2 to 3 minutes or until sugar dissolves. Pour half of soy sauce mixture (about 1/2 cup) into a small bowl; set aside to cool.

Bring remaining soy sauce mixture to a boil over medium heat; reduce heat, and simmer 9 to 11 minutes or until mixture is reduced by half and forms a thin syrup (about 1/4 cup). Remove from heat, pour into a small bowl, and refrigerate until ready to serve.

Pour reserved 1/2 cup soy sauce mixture into a zip-top plastic bag. Add fish and bell peppers; seal bag and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove fish and bell peppers from marinade; discard marinade. Thread fish, bell pepper, and pineapple alternately onto 6 (12-inch) skewers.

Place on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until fish is opaque. Remove from heat; brush with reserved soy sauce mixture.

Note: If you use wooden skewers, be sure to soak them in water for 30 minutes to prevent the wood from burning on the grill.