Teriyaki Fish (or Chicken) Kabobs
06/17/05 04:56 PM
Teriyaki Fish (or Chicken) Kabobs (Makes 4 servings)
This has a very subtle flavor, but it's really tasty!! I used chicken instead of fish because I couldn't find any fish steaks around here... darn small town grocery stores. It was awesome anyway!
1 lb firm halibut or tuna or swordfish steaks or boneless skinless chicken breast halves 1 large red bell pepper or green bell pepper (or mix of both) 4 green onions (I used regular onions) 1 (8 ounce) can pineapple chunks (optional--I used and I think it really adds to the dish) 1 1/2 tablespoons soy sauce 2 tablespoons dry sherry or water 1 tablespoon sesame oil 1 clove garlic, minced
Cut fish (or chicken), red or green pepper, and onions into 1 inch pieces. Alternately thread fish, red or green pepper, onions, and pineapple chunks, if using, onto 4 large skewers; set aside. Combine soy sauce, sherry, oil and garlic. Brush kabobs with soy sauce mixture. Grill over medium coals 14 minutes or broil 5 to 6 inches from heat 10 minutes, or until seafood is opaque, turning once and brushing with remaining soy sauce mixture (If you use chicken it will only take about 5 mins per side!).
NOTE: Don't forget to soak your wooden skewers for at least half an hour!
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