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Grilled Manimahi Skewers with Pineapple Mandarin Sauce

Source of Recipe


Cooking Light-7/02






List of Ingredients



• 1/2 cup chopped onion
  
• 1/3 cup honey
  
• 1/2 cup dry red wine
  
• 2 tablespoons balsamic vinegar
  
• 2 tablespoons pineapple juice
  
• 1 tablespoon low-sodium soy sauce
  
• 1 tablespoon mirin
  
• 2 cups diced fresh pineapple
  
• 1 1/2 pounds mahimahi steaks, cut into 24 (1-inch) pieces
  
• 24 (1-inch) pieces fresh pineapple
  
• 24 (1-inch) pieces green bell pepper
  
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• cooking spray
  






Instructions



1. Heat a medium nonstick skiller over medium heat. Combine onion and honey in pan; cook 12 minutes or until golden brown, stirring occasionally. Add red wine and next 4 ingredients (red wine through mirin); cook 10 minutes, stirring occasionallt. Stir in diced pineapple cook 5 minutes. Keep warm.
   
   
2. Prepare grill.
   
   
3. Thread 3 mahimahi pieces, 3 pineapple cubes, and 3 bell pepper pieces alternately on to each of 8 (12-inch) skewers. Sprinkle kebabs with sage, salt and pepper.
   
   
4. Place kebabs on a grill rack coated with cooking spray; grill kebabs 8 minutes or until fish is done, turning once. Serve with pineapple sauce.
   
   
5. Yield: 4 servings (serving size: 2 kebabs and 1/2 cup pineapple sauce). 392 cal, 7.8g fat, 35.1g pro, 47.7g carb, 2.7g fiber, 66mg chol, 2.8mg iron, 427mg sod, 34mg calc.