Wednesday, June 25, 2008
To save time, I use boneless white fish fillets for this recipe. Kabobs can be prepared several hours ahead and kept, covered, in the refrigerator but they are best grilled close to serving time. Orange Ginger Sauce can be made 1 day ahead and stored, covered, in refrigerator. Serve with potatoes, fresh steamed carrots and broccoli. Recipe serves 4.
1 pound (500 g) thick white fish fillets
4 ounces (125 g) cherry tomatoes, halved
2 teaspoons polyunsaturated oil
Orange Ginger Sauce:
1 teaspoon grated orange rind
1 cup orange juice
2 teaspoons grated fresh ginger
2 teaspoons brown sugar
2 tablespoons dry sherry
1 teaspoon oyster sauce
2 teaspoon cornflour
1 tablespoon water
1. Remove skin and bones from fish, cut into 1 inch (2.5 cm) cubes. Thread fish and tomatoes alternately onto bamboo skewers, brush with oil. Grill for about 2 minutes on each side (or microwave on High for about 4 minutes) or until fish is tender. Serve with Orange Ginger Sauce.
Orange Ginger Sauce: Combine rind, juice, ginger, sugar, sherry and sauce in a medium saucepan, bring to boil, reduce heat, simmer, uncovered, until mixture is reduced by one-third, stirring occasionally. Blend cornflour with water, add to pan and stir over high heat until mixture boils and thickens.