This recipe is a simple twist on a teriyaki chicken skewer. The Mahi-Mahi is a meaty enough fish to hold up on the skewer.
- 12oz Package Wixter Mahi-Mahi
- Half a Large Red Onion - Quartered
- Bell Pepper - Cut into squares
- 12oz jar Teriyaki Sauce
- Optional Garnish and Sides
- Green onion tops
Thaw Mahi-Mahi per directions on packaging
Cut Mahi-Mahi into roughy 1 inch cubes and place in small baking dish, zip lock or bowl. Pour roughly half to 2/3 of teriyaki sauce over Mahi-Mahi to fully cover. Place in refrigerator to marinade for 30-60 min.
While fish marinades cut the onion and bell pepper.
Preheat Grill over Medium-High heat
Assemble Skewers alternating pepper, onion and fish.
Place skewers on grill and rotate a quarter turn every 1-2 minutes until fish is cooked. You can baste the skewers with reserve teriyaki from bowl as you cook if you like.
Pro Tip - cut the onion and pepper squares larger than the cubed fish. This will help prevent the fish from sticking to the grill.
Serve over rice and garnish. Drizzle with teriyaki sauce from jar.