Orange-Glazed Amberjack Kabobs Recipe

Name: Orange-Glazed Amberjack Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup unsweetened orange juice; 1/3 cup low-sugar orange marmalade; 2 tablespoons honey mustard; 1 1/2 teaspoons peeled, minced gingerroot; 1/2 teaspoon dried crushed red pepper; 2 cloves garlic; 1 pound amberjack steaks (1 inch thick), cut into 16 pieces; 8 asparagus spears; 1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces; 1 large sweet red pepper, cut into 1 1/2-inch pieces; 1 medium orange, halved crosswise, and cut into 8 wedges; 1 small purple onion, cut into 8 wedges; Vegetable cooking spray; 4 cups cooked long-grain rice (cooked without salt or fat); Orange zest (optional)

Servings: persons

2/3 cup unsweetened orange juice
1/3 cup low-sugar orange marmalade
2 tablespoons honey mustard
1 1/2 teaspoons peeled, minced gingerroot
1/2 teaspoon dried crushed red pepper
2 cloves garlic
1 pound amberjack steaks (1 inch thick), cut into 16 pieces
8 asparagus spears
1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces
1 large sweet red pepper, cut into 1 1/2-inch pieces
1 medium orange, halved crosswise, and cut into 8 wedges
1 small purple onion, cut into 8 wedges
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)
Orange zest (optional)

1
Combine first 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside half of juice mixture; pour remaining juice mixture into a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.
2
Remove fish from marinade, discarding marinade. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut each spear diagonally into 4 slices.
3
Thread fish, asparagus, papaya, and next 3 ingredients onto 8 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place kabobs on rack; grill, covered, 5 minutes or until fish flakes easily when tested with a fork, turning once, and basting with reserved juice mixture. To serve, place 1 cup rice on each plate; sprinkle with orange zest, if desired. Top rice with kabobs.

1074

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup unsweetened orange juice, 1/3 cup low-sugar orange marmalade, 2 tablespoons honey mustard, 1 1/2 teaspoons peeled, minced gingerroot, and more.

Yes, Orange-Glazed Amberjack Kabobs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange-Glazed Amberjack Kabobs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions