Orange-Glazed Amberjack Kabobs

• 2/3 cup unsweetened orange juice
• 1/3 cup low-sugar orange marmalade
• 2 tablespoons honey mustard
• 1 1/2 teaspoons peeled, minced gingerroot
• 1/2 teaspoon dried crushed red pepper
• 2 cloves garlic
• 1 pound amberjack steaks (1 inch thick), cut into 16 pieces
• 8 asparagus spears
• 1 large firm, ripe papaya, peeled, seeded, and cut into 16 pieces
• 1 large sweet red pepper, cut into 1 1/2-inch pieces
• 1 medium orange, halved crosswise, and cut into 8 wedges
• 1 small purple onion, cut into 8 wedges
• Vegetable cooking spray
• 4 cups cooked long-grain rice (cooked without salt or fat)
• Orange zest (optional)

1. Combine first 6 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Set aside half of juice mixture; pour remaining juice mixture into a heavy-duty, zip-top plastic bag. Add fish; seal bag, and shake until fish is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove fish from marinade, discarding marinade. Snap off tough ends of asparagus. Remove scales from spears with a knife or vegetable peeler, if desired. Cut each spear diagonally into 4 slices.
3. Thread fish, asparagus, papaya, and next 3 ingredients onto 8 (12-inch) skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place kabobs on rack; grill, covered, 5 minutes or until fish flakes easily when tested with a fork, turning once, and basting with reserved juice mixture. To serve, place 1 cup rice on each plate; sprinkle with orange zest, if desired. Top rice with kabobs.

orange juice, lowsugar, honey, gingerroot, red pepper, garlic, amberjack, firm, sweet red pepper, orange, purple onion, vegetable cooking spray, rice, orange zest

Taken from www.myrecipes.com/recipe/orange-glazed-amberjack-kabobs (may not work)