Scrod Kebabs with Indonesian Barbecue Sauce

Ingredients

• 1 cup indonesian barbecue sauce 
• 4 pounds scrod fillets cut into 2-inch cubes
• 2 teaspoons curry powder 
• 1 cup cooking wine dry white
• 2 small onions red separated cut in quarters and

Equipment

• grill
• ziploc bags
• skewers

Directions

1. Stir together first 3 ingredients.
2. Pour into a large heavy-duty zip-top plastic bag.
3. Add fish; seal and chill 3 hours.
4. Drain. Thread fish and onion onto 12-inch skewers.
5. Grill in a grill basket, covered with grill lid, over high heat (350 to 40
6. minutes, turning a quarter turn every 2 minutes, basting with Indonesian Barbecue Sauce.
7. Serve kebabs at room temperature or chilled.
8. Serve with additional Indonesian Barbecue Sauce.