Best Sweet And Sour Cod Kabobs Recipes

SWEET AND SOUR GRILLED SWORDFISH KABOBS

Sweet and Sour Grilled Swordfish Kabobs image

If you're lucky enough to get swordfish, let the mild and meaty fish grill to perfection with a simple prepared glaze and pretty summer vegetables.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

Bamboo or metal skewers
1 lb. swordfish steak, cut into bite-sized (1 1/2 to 2-inch) pieces
1/2 cup purchased sweet-and-sour sauce
2 medium zucchini, cut into 1/2-inch-thick slices
1 medium red bell pepper, cut into 1 1/2-inch pieces
15 to 20 cherry tomatoes
Additional sweet-and-sour sauce, if desired

Steps:

If using bamboo skewers, soak in water for 30 minutes.
Meanwhile, heat gas or charcoal grill. Place swordfish pieces in large bowl. Add 1/2 cup sweet-and-sour sauce; turn fish to coat all sides. Add zucchini, bell pepper and tomatoes; stir gently to coat.
Thread fish, zucchini, bell pepper and tomatoes evenly onto skewers.
When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve kabobs with additional sweet-and-sour sauce.

Nutrition Facts : Calories 215, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 180 mg, Sugar 12 g

COD IN SWEET AND SOUR PEPPER SAUCE

Cod in Sweet and Sour Pepper Sauce image

Vinegary sauce in which fish is marinated after cooking is sometimes referred to as escabeche. This one is inspired by a recipe in Yotam Ottolenghi's cookbook "Jerusalem." It is at once a sauce and vegetable side dish. Instead of frying the fish like Ottolenghi does, I oven-steam it, then bury it in the sauce.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 40m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 1/2 pounds Alaskan cod fillets
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil
1 large onion, halved and sliced across the grain
1 tablespoon coriander seeds
2 large red bell peppers, or 1 red pepper and 1 yellow pepper, sliced
2 garlic cloves, minced
2 teaspoons curry powder (optional)
1 14-ounce can chopped tomatoes
2 tablespoons mild honey, such as clover
4 tablespoons sherry vinegar or cider vinegar
2 bay leaves

Steps:

Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Leave at room temperature while you make the sauce.
Heat the oil in a large skillet or casserole over medium heat and add the onion and coriander seeds. Cook, stirring often, until the onion is tender, about 5 minutes, and add the bell peppers and a generous pinch of salt. Cook, stirring often, until the peppers and onions are soft, another 8 to 10 minutes. Stir in the garlic and curry powder, if using, and stir together for a minute, until fragrant. Add the tomatoes and bay leaves and cook, stirring often, until the tomatoes cook down slightly, about 8 minutes. Stir in the honey and vinegar, salt to taste and black pepper, and simmer 5 minutes.
Meanwhile, place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 15 minutes, until the fish is opaque on the surface but still slightly firm in the middle. Remove from the oven and place in the sauce. Spoon sauce over the top so that the fish is surrounded by it. Simmer for 5 minutes, until the fish is cooked through and can be pulled apart with a fork. Remove from the heat and serve, or even better, chill overnight, then gently reheat the next day.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1097 milligrams, Sugar 16 grams

SWEET AND SOUR KIELBASA KABOBS

Sweet and Sour Kielbasa Kabobs image

Make and share this Sweet and Sour Kielbasa Kabobs recipe from Food.com.

Provided by Charmie777

Categories Pork

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup brown sugar
1 tablespoon cornstarch
2/3 cup apple juice
1/4 cup cider vinegar
1 teaspoon orange zest
1 lb kielbasa, cut in chunks
1 green bell pepper, cut into chunks (or red bell pepper)
1 onion, cut into chunks
1 cup pineapple chunk

Steps:

In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
Cook over medium heat until it boils and thickens, stirring constantly.
Thread skewers with kielbasa, bell peppers, onions, and pineapples.
When ready to barbeque, place kabobs on preheated grill.
Cook 4 minutes.
Brush with glaze, turn and glaze again.
Cook 3-5 minutes or until hot and browned.
Serve with any remaining glaze.

Nutrition Facts : Calories 486.8, Fat 31.1, SaturatedFat 10.5, Cholesterol 74.8, Sodium 1032.8, Carbohydrate 37.1, Fiber 1.6, Sugar 30.1, Protein 14.7

SWEET-AND-SOUR SHISH KABOBS

Sweet-and-Sour Shish Kabobs image

Provided by Giada De Laurentiis

Categories main-dish

Time 4h40m

Yield 12 skewers

Number Of Ingredients 8

Ingredients

1/4 cup plus 2 tablespoons apricot preserves
2 tablespoons tamari or soy sauce
1 1/2 teaspoons Calabrian chili paste
1/2 teaspoon toasted sesame oil
1 1/2 pounds chicken breast, cut into 1-inch dice
1 red bell pepper, cut into 1-inch dice
2 cups diced pineapple (1-inch dice)
1 tablespoon olive oil

Steps:

In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

SWEET & SOUR CHICKEN KABOBS

Sweet & Sour Chicken Kabobs image

Lowfat recipe. Can use purchased plum sauce to make this easier. This may be grilled in the summer, or broiled in the winter. Per Serving: 166 Calories, 2g fat, 1g Dietary Fiber

Provided by mariposa13

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cut into 1 1/2 inch cubes
3 tablespoons soy sauce
1/3 cup plum sauce
1/4 teaspoon red pepper flakes
2 teaspoons grated orange rind
1 teaspoon grated gingerroot
1 medium sweet vidalia onion, cubed into 1-1/2 inch chunks
4 slices fresh pineapple, spears cut into 6 pieces

Steps:

Marinate cubed chicken in soy sauce for 15 minutes.
Cut onion into 1 1/2 inch chunks.
Cut pineapple spears into 6 pieces each.
Set aside.
Lightly oil grill rack and heat grill or preheat oven broiler.
In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers.
Discard leftover soy marinade.
Place kabobs 4 to 6 inches over medium high heat or charcoal grill.
Brush plum mixture over kabobs.
Cover grill and cook 4 to 5 minutes.
Turn and brush again.
Cover and cook an additional 4 to 5 minutes.
If broiling, place on broiler pan 4 to 6 inches from heat using above times.