Indulge your taste buds with the tantalizing flavors of ginger-infused fish kabobs, a culinary journey that promises an explosion of zesty and aromatic sensations. Dive into the world of flavors as we uncover delectable recipes that showcase the perfect balance of ginger's warmth, the subtle sweetness of succulent fish, and the harmonious medley of herbs and spices. With step-by-step guides and expert tips, prepare to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED VEGETABLE AND SWORDFISH KEBABS
Provided by Geoffrey Zakarian
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
- When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
- Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
- Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
- To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
GRILLED FISH KABOBS WITH CHERRY TOMATOES
Generous chunks of swordfish and salmon line up with cherry tomatoes in this easy seafood dinner recipe. Basil oil provides the extra flavor for the grilled kebobs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat grill to high. Cut swordfish and salmon into 24 cubes (about 1 1/2 inches each); thread against the grain on 8 skewers, alternating with tomatoes.
- In a blender, puree basil, oil, and garlic until smooth. Season with salt and pepper. Reserve half.
- Brush kabobs with half of basil oil; season with salt and pepper. Grill until fish is opaque, 6 to 10 minutes, turning occasionally. With a clean brush, coat kabobs with reserved basil oil. Serve immediately.
FISH KABOBS
This is a delight to serve hot from the grill. Marinades about a pound of haddock and assorted veggies. Be sure to soak skewers for several hours if using wooden ones.
Provided by Aroostook
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the first three ingredients into 2 inch cubes.
- Soak wooden skewers for a few hours or overnight in water.
- Marinade fish and veggies for 4+ hours .
- Skewer and grill over medium heat for about 3 minutes.
- Turn and repeat.
GINGER-GLAZED BEEF KABOBS
Start up your grill and try these Ginger-Glazed Beef Kabobs. Make these Ginger-Glazed Beef Kabobs by threading meat, peppers and mushrooms onto skewers and brush the kabobs with the ginger glaze to infuse extra flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat greased grill to medium heat.
- Thread meat, peppers and mushrooms alternately onto 6 skewers.
- Mix all remaining ingredients except onions until blended. Reserve half the ketchup mixture for later use.
- Grill kabobs 10 to 12 min. or until meat is medium doneness, turning occasionally and brushing with remaining ketchup mixture for the last few minutes.
- Transfer kabobs to platter; sprinkle with onions. Serve with reserved ketchup mixture.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 580 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 5 g, Protein 28 g
GINGER-TUNA KABOBS
I find myself making this recipe again and again. It's a hit at parties and potlucks. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 kabobs.
Number Of Ingredients 9
Steps:
- Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
GINGERY FISH KABOBS
Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.
Provided by Allrecipes Member
Categories Salmon Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
- Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
- Serve with rice. Heat marinade and use as a sauce over fish and rice.
Nutrition Facts : Calories 273 calories, Carbohydrate 30 g, Cholesterol 46.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 1.9 g, Sodium 226.5 mg, Sugar 20.4 g
GINGERY FISH KABOBS
Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.
Provided by USA WEEKEND columnist Jean Carper
Categories Salmon Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
- Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
- Serve with rice. Heat marinade and use as a sauce over fish and rice.
Nutrition Facts : Calories 273 calories, Carbohydrate 30 g, Cholesterol 46.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 1.9 g, Sodium 226.5 mg, Sugar 20.4 g
GINGER BEEF KABOBS
I love to grill, so these are a natural for me. The prep time doesn't include 8 hours of marinating time or the time to get your grill ready, so plan ahead.
Provided by breezermom
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the cut up meat in a shallow dish. Combine oil and next 8 ingredients; stirring well. Pour marinade over meat. Cover and marinate in the refrigerator for 8 hours.
- Remove the meat from the marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
- Alternate meat and veggies on skewers. Grill over medium-hot coals for 10 to 12 minutes or to desired degree of doneness, turning and basting frequently with the reserved and heated marinade.
Nutrition Facts : Calories 552.6, Fat 41.9, SaturatedFat 9.4, Cholesterol 85, Sodium 440.4, Carbohydrate 14.9, Fiber 1.2, Sugar 9.1, Protein 24.8
GINGERY FISH KABOBS
Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.
Provided by USA WEEKEND columnist Jean Carper
Categories Salmon Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
- Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
- Serve with rice. Heat marinade and use as a sauce over fish and rice.
Nutrition Facts : Calories 273 calories, Carbohydrate 30 g, Cholesterol 46.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 1.9 g, Sodium 226.5 mg, Sugar 20.4 g
TUNA KEBABS WITH GINGER-CHILE MARINADE
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Provided by Molly Stevens
Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
GINGERY FISH KABOBS
Men who eat fish just once a month have fewer ischemic (blocked blood vessel) strokes, says a Harvard study. For your dose, try this easy summer recipe.
Provided by USA WEEKEND columnist Jean Carper
Categories Salmon Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes.
- Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking.
- Serve with rice. Heat marinade and use as a sauce over fish and rice.
Nutrition Facts : Calories 273 calories, Carbohydrate 30 g, Cholesterol 46.5 mg, Fat 9.4 g, Fiber 2.3 g, Protein 17.9 g, SaturatedFat 1.9 g, Sodium 226.5 mg, Sugar 20.4 g
ORANGE-GINGER BEEF KABOBS
Add a sweet and spicy twist to broiled kabobs made using beef sirloin steaks - easy dinner recipe for two!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 2
Number Of Ingredients 5
Steps:
- In small glass or plastic bowl, mix all ingredients except beef. Stir in beef. Cover; refrigerate at least 2 hours to marinate but no longer than 8 hours, stirring occasionally.
- Set oven control to broil. Remove beef from marinade; reserve marinade. On each of 2 (11-inch) metal skewers, thread beef cubes, leaving 1/4 inch space between each cube. Place on rack in broiler pan.
- Broil with tops about 5 inches from heat 4 minutes. Turn; brush with reserved marinade. Broil 3 to 5 minutes longer or until brown and medium doneness.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 20 g, TransFat 0 g
Tips:
- Choose the right fish: For best results, select firm-fleshed fish that will hold up well on skewers, such as salmon, tuna, or swordfish.
- Marinate the fish: Marinating the fish in a flavorful mixture of olive oil, lemon juice, herbs, and spices will add extra flavor and tenderness.
- Use quality skewers: Metal skewers are best for grilling fish, as they won't burn or splinter. Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning.
- Cook the fish properly: Fish is cooked through when it flakes easily with a fork. Overcooking will make the fish dry and tough.
- Serve with a variety of dipping sauces: Grilled fish is delicious served with a variety of dipping sauces, such as tartar sauce, lemon-herb sauce, or mango salsa.
Conclusion:
Grilled gingery fish kabobs are a delicious and healthy way to enjoy fish. They are easy to make and can be customized to your liking. With a variety of marinades and dipping sauces to choose from, there is a gingery fish kabob recipe for everyone. So next time you are looking for a quick and easy meal, give grilled gingery fish kabobs a try!
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