Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This fruity sauce brings out the grilled flavor of the fresh fish steaks. Serve this dish over cooked rice.

Recipe by Cooking Light July 1999

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Yield:
4 servings (serving size: 2 kebabs and 1/2 cup pineapple sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chopped onion and honey in a medium nonstick skillet, and place over medium heat. Cook 12 minutes or until golden brown, stirring occasionally. Add red wine and the next 4 ingredients (wine through mirin); cook 10 minutes. Stir in diced pineapple, and cook 5 minutes. Keep warm.

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  • Prepare grill.

  • Thread 3 mahimahi pieces, 3 pineapple cubes, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Sprinkle kebabs with sage, salt, and black pepper. Place the kebabs on a grill rack coated with cooking spray; grill kebabs 15 minutes or until fish is done, turning every 5 minutes. Serve with pineapple sauce. Sprinkle with chives, if desired.

Nutrition Facts

392 calories; calories from fat 18%; fat 7.8g; saturated fat 2g; mono fat 2.7g; poly fat 1.9g; protein 35.1g; carbohydrates 47.7g; fiber 2.7g; cholesterol 66mg; iron 2.8mg; sodium 427mg; calcium 34mg.
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