Grilled Fish Skewers With Maple-Sriracha Glaze
June 15th, 2021Easy Fish Skewers With a Sweet, Spicy Marinade
Fish skewers are the perfect al fresco fare. They're light enough for a warm day, fun to eat, and quick to cook. These sweet, spicy, and glazy fish skewers are marinated in a simple mix of maple syrup, sriracha, and soy sauce.
Any variety of white fish can be used for these fish skewers, but for the most convenient option, try using Pacific Halibut Quick Cuts or Wild Alaska Pollock Quick Cuts. Quick Cuts are already pre-cut to the perfect size for skewers, making this meal easier to assemble.
Grilled Fish Skewers with Maple-Sriracha Glaze
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
15 minutes
Total time
40 minutes
Yield
3-4 servings
Ingredients
- 2 (6 oz.) portions Pacific Halibut Quick Cuts or Wild Alaska Pollock Quick Cuts
- 6 tablespoons maple syrup
- 6 tablespoons Tamari or soy sauce
- 2 tablespoons sriracha hot sauce
- 1 clove garlic, smashed
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into 1½-inch wedges
- Steamed rice, for serving
- Scallions, finely sliced, for serving
Instructions
1. Combine maple syrup, soy sauce, sriracha and garlic in a small bowl. Reserve half of the mixture in the bowl as a glaze for later. Pour the rest into a resealable bag. Add fish and onion, then marinate for at least 20 minutes or up to 1 hour.
2. When ready to cook, preheat a grill or cast-iron grill pan over medium heat. Meanwhile, thread 4 to 5 pieces of fish onto each skewer, alternating with pieces of onion. Brush with olive oil.
3. Place the skewers on the hot grill/grill pan and brush the top of the fish with reserved maple-sriracha sauce. Cook for 2 minutes.
4. Turn the skewers and brush again with sauce, then cook for another 2 minutes. Flip once more and brush with another layer of sauce, allowing to cook for another 2 minutes, or until fish is cooked through and flaky.
5. Serve immediately with steamed rice. Garnish with green onions.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
