Sweet And Sour Fish Kabobs
Sweet and sour fish kabobs combine tender whitefish with vibrant bell peppers and a tangy, sweet sauce, perfect for a flavorful, colorful seafood meal.
Ingredients
- 3 Tbsp. cornstarch ⓘ
- 1/4 c. pineapple juice or orange juice ⓘ
- 1 can tomato sauce (8 oz.) ⓘ
- 1 c. sliced fresh or canned Italian tomatoes ⓘ
- 1/2 c. brown sugar ⓘ
- 1/2 c. vinegar ⓘ
- 1 green or yellow sweet pepper ⓘ
- 1 small onion ⓘ
- 1 lb. fresh, firm whitefish fillets ⓘ
- 1 Tbsp. grated fresh ginger or 1 tsp. ginger ⓘ
Instructions
- Dissolve cornstarch in cold pineapple or orange juice.
- Add tomato sauce, brown sugar, vinegar, chopped onion, and ginger to the mixture.
- Simmer on stove top or in microwave until the sauce thickens, about 4 minutes.
- Thread fish cubes and sliced peppers onto skewers.
- Cook the skewers until fish is cooked through and peppers are tender.
Tips & Substitutions
For a gluten-free option, ensure the cornstarch is certified gluten-free. You can substitute the whitefish with salmon for a richer flavor, or use shrimp for a different texture. If you prefer a spicier kick, add some sliced jalapeños to the skewers. When simmering the sauce, stirring occasionally prevents sticking and allows for even thickening.
Serving Suggestions
Serve the Sweet and Sour Fish Kabobs over a bed of rice or alongside a fresh salad for a vibrant meal. They pair beautifully with Island Treasures(Marinated Shrimp) for a mixed grill platter. For added crunch, serve with a side of grilled vegetables or a tangy coleslaw to complement the sweet and sour flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the kabobs on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes, or until heated through. Microwaving is also an option, but be cautious to avoid overcooking the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Fish Kabobs contains roughly 853 calories, with 10g protein, 187g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1073mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Just be sure to thaw them completely and pat them dry before cutting into cubes. This will help the marinade stick better and ensure even cooking when grilling the kabobs.
What type of fish is best for kabobs?
Firm whitefish, such as cod or halibut, works best for kabobs as it holds its shape during cooking. You can also use salmon, which adds a richer flavor and pairs well with the sweet and sour sauce.
Can I prepare the sauce ahead of time?
Absolutely! You can prepare the sweet and sour sauce a day in advance and store it in the refrigerator. Just reheat it gently on the stove or in the microwave before using it to marinate the fish and vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).