Spicy and Sweet Fish Kabobs

I am not sure when but I connected up with this Wild Alaskan Company to get really high quality Flash Frozen Cohoe and Sockeye Salmon As a side benefit, they throw in 2 packages of Pollock chunks. This a modification of one of their recipes. Pretty tasty! But the next time I cook this dish I am going to wrap a shrimp around each piece on the skewer.







2 (6oz) pack’s pollock chunks, thawed
3 Tbs pure maple syrup
3 Tbs soy sauce
1 Tbs Sriracha sauce
2 cloves garlic minced or smashed
1 Tbs olive oil
1 Tbs key lime juice
1 Red onion, chunked for skewering or pearl onions
1 Pablano pepper, cleaned and chunked for skewering
1 tsp Trader’s Joe Chili Lime spice


  1. Combine maple syrup, soy sauce, sriracha and garlic in a small bowl. Pour into a gallon sized resealable bag and add the bite size pieces of wild Alaska pollock.
  2. Marinate the fish and onion, turning once in a while, for 20 to 60 minutes.
  3. Preheat grill and set it up for indirect grilling
  4. Skewer 4-5 pollock chunks on the skewers with red or pearl onion between the pollock pieces alternating with the pepper chunks.
  5. Use onion or pepper slices on the ends
  6. Lay each skewer on the indirect heat side of the grill and brush the marinade on the side not cooking. Turn and brush on sauce until
  7. the skewers have a nice glaze (~10 minutes). Sprikle Chili Lime spice over the skewers before serving.
  8. Serve hot over rice. Garnish with Lemon slices and green onions.