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.
Ingredients:
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
Directions:
- 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.
- Marinate the fish and onion, turning once in a while, for 20 to 60 minutes.
- Preheat grill and set it up for indirect grilling
- Skewer 4-5 pollock chunks on the skewers with red or pearl onion between the pollock pieces alternating with the pepper chunks.
- Use onion or pepper slices on the ends
- 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
- the skewers have a nice glaze (~10 minutes). Sprikle Chili Lime spice over the skewers before serving.
- Serve hot over rice. Garnish with Lemon slices and green onions.