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

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
20 mins
cook:
14 mins
additional:
1 hr
total:
1 hr 34 mins
Yield:
3 servings (serving size: 2 kabobs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

280 calories; fat 1.8g; saturated fat 0.4g; protein 31.3g; carbohydrates 35.5g; cholesterol 56mg; iron 2.5mg; sodium 623mg; calories from fat 6%; fiber 1.8g; calcium 80mg.
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