Grilled Abalone Steak & Fruit Skewers

Grilled Abalone Steak & Fruit Skewers (as seen on The Food Network)


  • 8 tenderized abalone steaks (1oz each)
  • fresh fruit: pineapple, peaches, pears


  • 1/2 cup soy sauce
  • 1/2 cup sherry
  • 1/2 cup mango juice
  • 2 Tbs balsamic vinegar
  • 2 1/2 Tbs brown sugar
  • 1/2 tsp dry mustard
  • 1 Tbs grated fresh ginger
  • 1 Tbs minced garlic

Prepare the marinade and reserve 1/3 of the mixture for a glaze. Marinate the abalone steaks for 30 minutes to 1 hour.

Place the reserved marinade in a pan, add 2 Tbs brown sugar & 1 1/2 tsp of corn starch. Stir over low heat until thickened. Use this glaze as a finish for the fruit on the skewers while grilling.

Cube fresh pineapple, peaches, and pears. Assemble by placing 2 skewers about 2 inches apart and weaving the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit between the steaks. Each double skewer can have 2 steaks.

High heat is required for abalone to cook properly. If it is not cooked quickly over high heat, it can become tough and rubbery. We suggest mesquite charcoal or a natural gas grill. Also, adjust the grilling surface close to the heat source.

Brush the fruit with the glaze. Grill over high heat for 1-2 minutes per side. Serve hot off the grill. Serving suggestion: place the skewers on a cutting board and slice each abalone steak in half so that you have two single skewers. Serves 2-4

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