Brielle shark kabobs for 4
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shark fillets, cut into 1 |
| Inch cubes | ||
| 1 | can | (8 ounce) juice packed |
| Pineapple chunks | ||
| 1 | Green pepper, cut into 1 | |
| Inch squares | ||
| ¼ | cup | Sherry (optional) |
| 1 | tablespoon | Low sodium soy sauce |
| 2 | teaspoons | Brown sugar |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Dry mustard |
| 1 | Clove garlic, crushed | |
Directions
Drain pineapple, reserving juice. To make marinade, combine pineapple juice and remaining ingredients. Place shark cubes, pineapple and green pepper in a shallow dish and add marinade. Cover and refrigerate for at leas 1 hour. Drain and reserve marinade. Thread fish, pineapple and green pepper alternately on 4 skewers. Place skewers on a shallow baking pan or grill and broil about 4 to 5 minutes. Turn skewers and brush with marinade. Broil 4 to 5 minutes longer or until fish flakes easily.
Microwave recipe on HIGH 3 minutes; let stand 5 minutes before serving.
From: N.J. Department of Agriculture Shared by: Pat Stockett
From: Pat Stockett Date: 11-05-95 (07:03) (159) Fido: Cooking