Fish Kabobs
A Uncategorized recipe with boneless halibut or swordfish cut in cubes, worcestershire, strips bacon. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
In a shallow pan, arrange the fish cubes in one layer.
boneless halibut or swordfish cut in cubes(2 lb) - 2
Combine the chili sauce, Worcestershire, hot pepper sauce and salt.
worcestershire(2 tsp)chili sauce(1 1/2 c)salt(1 tsp)few dashes hot pepper sauce - 3
Pour over fish and let stand for 1 to 2 hours.
- 4
Drain the fish, reserving the marinade.
- 5
Cut each piece of bacon into fourths.
strips bacon(4)bell peppers 1 red 1 green cut into 1-inch squares(2) - 6
On each of 8 skewers, string a fish cube, a piece of bacon, then a square of pepper.
strips bacon(4)few dashes hot pepper sauce - 7
Repeat, ending with a fish cube.
- 8
Grill 4 to 5 inches from heat for 10 to 12 minutes, basting a few times with reserved marinade.
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Fish Kabobs
A Uncategorized recipe with boneless halibut or swordfish cut in cubes, worcestershire, strips bacon. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
8 steps- 1
In a shallow pan, arrange the fish cubes in one layer.
boneless halibut or swordfish cut in cubes(2 lb) - 2
Combine the chili sauce, Worcestershire, hot pepper sauce and salt.
worcestershire(2 tsp)chili sauce(1 1/2 c)salt(1 tsp)few dashes hot pepper sauce - 3
Pour over fish and let stand for 1 to 2 hours.
- 4
Drain the fish, reserving the marinade.
- 5
Cut each piece of bacon into fourths.
strips bacon(4)bell peppers 1 red 1 green cut into 1-inch squares(2) - 6
On each of 8 skewers, string a fish cube, a piece of bacon, then a square of pepper.
strips bacon(4)few dashes hot pepper sauce - 7
Repeat, ending with a fish cube.
- 8
Grill 4 to 5 inches from heat for 10 to 12 minutes, basting a few times with reserved marinade.
Rate this recipe
