Sweet And Sour Cod Kabobs Recipes

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SWEET AND SOUR COD KABOBS



Sweet and Sour Cod Kabobs image

Make and share this Sweet and Sour Cod Kabobs recipe from Food.com.

Provided by sunshinefromaz

Categories     Low Cholesterol

Time 25m

Yield 4 pieces of fish, 4 serving(s)

Number Of Ingredients 7

1/2 cup lime juice
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes
1 lb cod fish fillet
1 large red bell pepper, cut into 1 inch pieces
1 1/2 cups fresh pineapple, cut into 1 1/2 inch pieces
1 small purple onion, cut into 1 inch pieces

Steps:

  • Combine juice,brown sugar,and crushed red pepper in small bowl;set aside.
  • Thread cod, red pepper, pineapple, and onion evenly onto six -8 inch skewers (if wooden soak in water first for 1/2 hour)and place in shallow baking dish.
  • Drizzle with lime juice mixture.
  • Cover and chill for 30 minutes.
  • Coat grill rack with non-stick cooking spray. Preheat grill to medium-high direct heat. Grill skewers,covered with grill lid, 5-7 minutes per side,turning occasionally, or until fish flakes with fork.

Nutrition Facts : Calories 166.6, Fat 1, SaturatedFat 0.2, Cholesterol 48.9, Sodium 66, Carbohydrate 19.3, Fiber 2, Sugar 13.4, Protein 21.3

SWEET & SOUR MEATBALL KABOBS WITH PINEAPPLE



Sweet & Sour Meatball Kabobs With Pineapple image

We modified a recipe from a No-Name recipe pamphlet. Some variations: Try using bbq sauce, jerk grilling sauce, peanut sauce, or whatever your favorite sauce is, as an option. Add some green onions, shredded coconut, and pineapple to the rice before topping with skewers.

Provided by Tom G

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 bamboo skewers, soaked in water for about 30 minutes
8 pre-cooked meatballs
8 bite sized pieces red bell peppers
8 bite sized pieces onions
8 bite sized pieces pineapple
1/2 cup sweet and sour sauce
1 cup cooked jasmine rice
1/4 cup green onion, chopped fine

Steps:

  • Preheat the oven to 375 degrees.
  • String onto each skewer: a piece of onion, pepper, meatball, pineapple, meatball, pepper, pineapple, and onion.
  • Place on a baking sheet lined with parchment paper.
  • Brush lightly with sauce.
  • Bake for 15 minutes.
  • Serve skewers on 1/2 cup of warm rice and drizzle with remaining sauce.
  • Garnish with chopped green onions.

Nutrition Facts : Calories 2266.7, Fat 6.7, SaturatedFat 0.8, Cholesterol 0.6, Sodium 275.9, Carbohydrate 573.5, Fiber 69.6, Sugar 401.7, Protein 32.1

SWEET AND SOUR GRILLED SWORDFISH KABOBS



Sweet and Sour Grilled Swordfish Kabobs image

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 4

Number Of Ingredients 7

Bamboo or metal skewers
1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
1/2 cup purchased sweet-and-sour sauce
2 medium zucchini, cut into 1/2-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch pieces
15 to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired

Steps:

  • If using bamboo skewers, soak in water for 30 minutes.
  • Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
  • Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
  • When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g

SWEET-AND-SOUR SHISH KABOBS



Sweet-and-Sour Shish Kabobs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h40m

Yield 12 skewers

Number Of Ingredients 8

1/4 cup plus 2 tablespoons apricot preserves
2 tablespoons tamari or soy sauce
1 1/2 teaspoons Calabrian chili paste
1/2 teaspoon toasted sesame oil
1 1/2 pounds chicken breast, cut into 1-inch dice
1 red bell pepper, cut into 1-inch dice
2 cups diced pineapple (1-inch dice)
1 tablespoon olive oil

Steps:

  • In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
  • Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
  • Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
  • Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

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