Teriyaki Swordfish Kabobs

Name: Teriyaki Swordfish Kabobs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese, Asian
Ingredients: 1 teaspoons ground ginger; 1 large unpeeled orange, cut into 8 wedges; 59 milliliters orange marmalade; 1 large red or green bell pepper, cut into 24 chunks; 454 grams swordfish or other firm fish fillets, cut into 24 one-inch pieces; 118 milliliters teriyaki marinade or sauce

Teriyaki Swordfish Kabobs is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe serves 4. One portion of this dish contains about 25g of protein, 8g of fat, and a total of 270 calories. It is a pretty expensive recipe for fans of Japanese food. From preparation to the plate, this recipe takes around 30 minutes. A mixture of bell pepper, teriyaki marinade, orange marmalade, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Set oven control to broil.

Equipment you will use

Oven

Mix teriyaki marinade, marmalade and ginger.

Ingredients you will need

Marmalade

Marinade

Ginger

Thread fish pieces, orange wedges and bell pepper chunks alternately on each of four 15-inch metal skewers, leaving space between each.

Ingredients you will need

Bell Pepper

Orange

Fish

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Metal Skewers

Place kabobs on rack in broiler pan.

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Broiler Pan

Brush with sauce.

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Sauce

Broil with tops about 4 inches from heat 10 to 12 minutes, turning once and brushing with sauce, until fish flakes easily with fork. Discard any remaining sauce.

Ingredients you will need

Sauce

Fish

Equipment

Oven

Metal Skewers

Broiler Pan

Ingredients

Servings:

1teaspoons

ground ginger 1large

unpeeled orange, cut into 8 wedges 59milliliters

orange marmalade 1large

red or green bell pepper, cut into 24 chunks 454grams

swordfish or other firm fish fillets, cut into 24 one-inch pieces 118milliliters

teriyaki marinade or sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.