Teriyaki Fish Kebabs
By Debbie Kornberg
3 garlic cloves, minced
1 Tbsp. SPICE + LEAF Salmon Blend
¼ cup brown sugar
¼ cup soy sauce (can also use coconut aminos)
¼ cup mirin (a Japanese wine cooking vinegar)
2 Tbsp. sesame oil
1.5 lbs. halibut (salmon, seabass, or grouper), cut into 1.5” cubes
Green bell peppers, cut into squares
Red onion, cut into squares
Wood or metal skewers
Whole cherry tomatoes
Combine garlic, Salmon Blend, brown sugar, soy sauce, mirin, & sesame oil in a bowl. Mix well. Place fish cubes into marinade, cover & place into frig for 30 min. - 2 hours.
Using skewers, alternate 3 – 4 fish pieces w/ green peppers, red onion, tomatoes & mushrooms.
Take remaining teriyaki sauce in marinade bowl and place into a small pot & bring to a boil. Once cooked, use as sauce to baste kebabs once on grill.
Heat up grill to a high temperature, about 425 degrees. Coat fish kababs and pineapple rings with cooking spray so they do not stick to grill. Once grill is hot, place kebabs and pineapple on grill at high temperature for about 3 - 4 minutes with lid open to get some nice grill marks. Reduce heat to 350 degrees and baste kababs regularly with remaining sauce. Turn kebabs so they are cooked on all sides. Remove from grill when fish is fully cooked. About 12 – 15 minutes. Cook pineapple rings until nice grill marks appear on both sides. Serve pineapple rings with kebabs. YUM!