GINGERY FISH KABOBS

Gingery Fish Kabobs image

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

Yield 6

Number Of Ingredients 9

Ingredients

2 cups pineapple juice
1 tablespoon cornstarch
2 tablespoons light soy sauce (50% less sodium)
1 ½ tablespoons white vinegar
2 garlic cloves, crushed
3 tablespoons minced fresh ginger
1 ¼ pounds raw firm fish, such as salmon, tuna or halibut, cut in chunks
4 cups fresh pineapple in large chunks (or substitute canned pineapple chunks)
1 large red onion, cut in wedges

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