1 lb sablefish tips
Red and Yellow peppers
1 can pineapple chunks
1 sweet onion
Thaw and rinse Sablefish tips, cut into bite size chunks, cover in Yoshidas (or teriyaki of your choice) and marinate in fridge overnight.
Cut peppers, mushrooms and onion into bite size pieces. Slide veggies,
tomatoes, pineapple and fish onto Shish Kabob sticks alternating order
to your preference and place on greased cookie sheet. Set oven to High
Broil, place Kabobs on top rack for about five minutes each side or
until tips start to crisp up.
The grill is a great option for these as well.
Serve with side of your choice, I usually do rice and a salad.