Whisky-Glazed Halibut Kabobs

Recipe

Main Dish
Whisky-Glazed Halibut Kabobs

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User Rating

5 out of 5 stars
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1 ratings

Recipe Data

4
Servings
20min
Prep
30min
Total

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Description

The only thing that makes grilled halibut kabobs even better: Glazing them with a homemade whisky sauce.

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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
1large orange bell pepper, seeded and cut into 1-1/4-inch pieces
1small 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

  1. 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.

  2. 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.

  3. 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