Hawaiian kabobs teriyaki
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Trout fillets |
| 16 | ounces | Pineapple chunks; reserve ju |
| 1 | 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 | Cl Garlic; crushed | |
| 2 | tablespoons | Brown sugar |
| ¼ | cup | Sherry; (optional) |
Directions
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)