Hawaiian kabobs teriyaki

Yield: 6 servings

Measure Ingredient
3 pounds Trout fillets
16 ounces Pineapple chunks; reserve ju
1 \N Pepper; cut in 1\" squares
3 cups Cooked rice ---marinade-----
1 teaspoon Ginger; ground
¼ cup Pineapple juice
1 teaspoon Dry mustard
½ cup Soy sauce
1 \N Cl Garlic; crushed
2 tablespoons Brown sugar
¼ cup Sherry; (optional)

Cut fillets into one-inch cubes. Drain pineapple reserving ¼ cup of liquid.

Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic. Pour marinade over fish; cover and refrigerate for at least 1 hour, longer is better. Drain fish and reserve marinade. Thread fish, pineapple chunks, and green peppers alternately on skewers. Cook 4-5 inches from hot coals for 4-5 minutes. Baste frequently with marinade. Turn and cook 4-5 minutes longer or until fish is flakely when tested.

Serve on a bed of rice.

Serves 6.

(Adapted from a National Fishery Institute recipe)

Similar recipes