Teriyaki Fish Kabobs
- Reviews 2
Ready In: 50 mins
Serves: 4
Ingredients
- 1 lb firm halibut or 1 lb tuna or 1 lb swordfish steaks or 1 lb skinless chicken breast half
- 1 large red bell peppers (or mix of both) or 1 large green bell pepper (or mix of both)
- 4 green onions
- 1 (8 ounce) can pineapple chunks (optional)
- 1 (5 ounce) package chicken and broccoli flavor Rice-a-Roni
- 1 1⁄2 tablespoons soy sauce
- 2 tablespoons dry sherry or 2 tablespoons water
- 1 tablespoon sesame oil
- 1 garlic clove, minced
Directions
- Cut fish, 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.
- Prepare Rice a Roni mix as package directs.
- While rice is simmering, 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.
- Serve rice topped with kabobs.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off