Summary
Divide into appetizer-sized portions by slicing the grilled satays lengthwise between the double skewers. Soak the bamboo skewers in water for 30 minutes before using to prevent scorching. The recipe from Foodland Ontario makes 4 to 6 servings, takes 20 minutes to prepare, requires an hour to marinate, and only 10 minutes to grill.
In small bowl, whisk together peach nectar, soy sauce, vinegar, honey, oil, ginger, garlic, parsley until smooth. Place fish in shallow dish; coat evenly with marinade. Let stand for 20 minutes. Alternately thread peaches, red pepper, green onions onto 4 sets of two parallel skewers.Place skewers and fish, skin side down, on greased grill. Grill, basting with marinade for 2 to 3 minutes or until skewers are still firm. Remove skewers. Carefully turn fish; grill, basting with marinade for 3 to 5 minutes or until barely translucent in centre and flakes easily. Season with salt, pepper to taste.See the full content of this document
Extract
For the Adventurous Barbeskewer
Grilling fires up satay chicken, peachy salmon
FOR the foodie who enjoys exploring flavours, these satays are ideal with steamed rice and extra cilantro or fresh co...See the full content of this document
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