Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Whisk together teriyaki sauce and whisky; reserve 1/4 cup for serving.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
The only thing that makes grilled halibut kabobs even better: Glazing them with a homemade whisky sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. Hy-Vee sesame teriyaki sauce | ||
| 3 tbsp. Japanese whisky, such as Suntory Whisky Toki | ||
| 1 lbs. skinless fresh halibut fillets, 1-inch thick | ||
| 1 (8-oz.) pkg. Hy-Vee Short Cuts pineapple chunks | ||
| 1 large orange bell pepper, seeded and cut into 1-1/4-inch pieces | ||
| 1 small red onion, cut into 1-1/4-inch pieces | ||
| Sesame seeds, toasted, for garnish |
Things To Grab
- Charcoal or gas grill
- Small bowl
- 4 (11-inch each) metal skewers
- Meat thermometer
- Silicone pastry brush
Directions
Pat halibut dry; cut into 1-1/4-inch cubes. Alternately thread halibut, pineapple, pepper, and red onion onto 4 (11-inch each) skewers, leaving space between pieces.
Grill kabobs for 8 to 12 minutes or until fish flakes easily with a fork (145 degrees), and vegetables are crisp tender, turning and brushing with teriyaki-whisky sauce every 3 minutes. Transfer kabobs to a serving platter; brush with reserved 1/4 cup teriyaki-whisky sauce. Garnish with sesame seeds, if desired.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 55mg
- Sodium: 530mg
- Total Carbohydrates: 29g
- Protein: 22g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 25%
0%
Potassium 15%
Recipe Source:
Hy-Vee Seasons July 2020