Honeyed Snapper Kebabs Recipes

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HONEYED SNAPPER KEBABS

If you marinade the fish for 1/2 hour at room temperature your end result will be a subtle and distinctive flavour. Be careful not to overcook the fish or it will become dry and flavourless. You may substitute with any fresh firm fish you like.

Provided by Baby Kato

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14



Honeyed Snapper Kebabs image

Steps:

  • Sauce.
  • In a medium pan combine, butter, lemon juice, parsley, soya sauce, honey, salt and hot sauce, bring to boil over medium heat for 3 minutes to blend seasonings, remove from heat, stir and set aside until needed.
  • Kebabs.
  • Wash and dry fish, cut into 1 1/2" cubes and set aside.
  • Cut orange peppers into 1" squares and pineapple into 1 1/2" cubes, also cut each bacon slice into 4 peices.
  • Now assemble your 4 kebabs in any fashion you desire; using 4 long skewers and all of the fish, fruit, vegetables and bacon.
  • Place the prepared kebabs in a deep dish and pour the sauce over the skewers, let them marinade at room temperature for 30 minutes.
  • Cook on grill or broiler for 5 minutes, baste and turn, cook 4 minutes longer (or until fish is done) baste and remove from heat.
  • Enjoy!

1/4 cup butter
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
2 tablespoons light soya sauce
1/4 teaspoon coarse sea salt
1/2 cup honey, liquid
1/4 teaspoon hot sauce
1 lb red snapper, fresh, 1 1/2-inch cubes
2/3 cup cherry tomatoes
4 slices bacon, cut into 4 equal pieces each
2/3 cup pineapple, fresh, 1 1/2 " cubes
1 orange bell pepper, 1-inch squares
2/3 cup cremini mushroom, small, whole
4 skewers, long, wooden (soaked in water 2 hr)

MIDDLE EASTERN CHICKEN KEBABS IN HONEY-SOY MARINADE

The delicious honey-soy marinade with the garlic makes them special. You could try adding cherry tomatoes or mushrooms. Or use shrimps instead and add pineapple. If you don't grill them too hot you can put the veggies and meat on the same skewers without burning the veggies.

Provided by Bellinda

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10



Middle Eastern Chicken Kebabs in Honey-Soy Marinade image

Steps:

  • In a bowl mix oil, honey, soy sauce, cumin, cayenne and pepper. Set a small amount of the marinade aside for basting later on. Then add the meat, veggies and garlic and let them marinate in the fridge for at least 2 hours. The longer the better.
  • Discard the marinade and put meat and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
  • Grill on the BBQ for 12-15 minutes or until done. Keepturning and basting with the marinade you set aside earlier.

8 tablespoons oil
10 tablespoons honey
10 tablespoons soy sauce
2 teaspoons cumin
2 teaspoons cayenne pepper
pepper
4 -6 chicken breasts, cubed
2 garlic cloves, minced
4 onions, cut up
2 red bell peppers, cut up

HONEY-LIME RED SNAPPER

"If you can't find snapper, you can substitute most any firm white fish. And if you can't find key lime juice, use regular lime juice." -Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4



Honey-Lime Red Snapper image

Steps:

  • In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside., Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan., Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork., Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets.

Nutrition Facts : Calories 277 calories, Fat 2g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 87mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

3/4 cup Key lime juice
1/2 cup honey
4 red snapper fillets (6 ounces each)
2 teaspoons chili powder

SPECIAL SEAFOOD KABOBS

Grilling might become a year-round affair when you taste these scrumptious kabobs from Marie Rizzio of Interlochen, Michigan. This elegant entrée combines plump shrimp, tender swordfish and scallops with chunks of veggies and pineapple.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 13



Special Seafood Kabobs image

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

Nutrition Facts : Calories 382 calories, Fat 20g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 709mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 33g protein.

3 tablespoons canola oil
2 tablespoons white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1 garlic clove, minced
6 ounces swordfish steak, cut into six pieces
4 sea scallops
4 uncooked jumbo shrimp, peeled and deveined
2 bacon strips, halved
1 small sweet red pepper, cut into 1-inch pieces
1 small green pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cubed fresh pineapple

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