How many servings does this recipe make?

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

What ingredients do I need for Scrod Kebabs With Indonesian Barbecue Sauce?

You need 4 ingredients. The key ingredients include: 1 cup dry white wine, 2 teaspoons curry powder, 4 pounds scrod fillets, cut into 2-inch cubes, 2 small red onions, cut in quarters and separated.

Is Scrod Kebabs With Indonesian Barbecue Sauce suitable as general?

Yes, Scrod Kebabs With Indonesian Barbecue Sauce falls under the General category and is a great choice for this type of meal.

How do I store leftover Scrod Kebabs With Indonesian Barbecue Sauce?

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

Scrod Kebabs With Indonesian Barbecue Sauce Recipe

Name: Scrod Kebabs With Indonesian Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 2 teaspoons curry powder; 4 pounds scrod fillets, cut into 2-inch cubes; 2 small red onions, cut in quarters and separated

Try this homemade Scrod Kebabs With Indonesian Barbecue Sauce recipe the whole family will love. Made with white wine, curry powder, scrod and red onion…

This Scrod Kebabs With Indonesian Barbecue Sauce relies on simple, everyday ingredients such as dry white wine and curry powder. It comes together quickly and makes 4 servings, at about 12 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 cup dry white wine
2 teaspoons curry powder
4 pounds scrod fillets, cut into 2-inch cubes
2 small red onions, cut in quarters and separated

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
12 kcal
Category
General

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