Servings and Ingredients
|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|
- 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.
290 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 40mg
- Sodium: 1440mg
- Total Carbohydrates: 19g
- Protein: 20g