Teriyaki Amberjack Skewers

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

Yield: 3 servings (serving size: 2 kabobs)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Protein: 31.3g
  • Carbohydrate: 35.5g
  • Cholesterol: 56mg
  • Iron: 2.5mg
  • Sodium: 623mg
  • Calories from fat: 6%
  • Fiber: 1.8g
  • Calcium: 80mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Prepare grill.
  5. Remove fish and bell peppers from marinade; discard marinade. Thread fish, bell pepper, and pineapple alternately onto 6 (12-inch) skewers.
  6. 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.
  7. 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.
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