Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ lbs. mahi mahi fillets, cut into 1-1/2-inch pieces | ||
| 1 small sweet onion, cut into 1-inch cubes | ||
| 1 large red bell pepper, cut into 1-inch pieces | ||
| 1 ½ c. fresh pineapple, cut into 1-inch cubes | ||
| 12 medium white button mushrooms | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| ½ c. bottled teriyaki sauce |
Directions
- Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat (350°F to 400°F).
- Thread fish, onion, bell pepper, pineapple and mushrooms evenly onto six 12-inch skewers; brush with oil.* Grill skewers, covered, 3 minutes per side, turning occasionally. Brush with teriyaki sauce and continue grilling 2 to 4 minutes or until fish flakes easily with a fork.
- *If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 1440mg
- Total Carbohydrates: 19g
- Protein: 20g
Recipe Source:
Try-Foods International.