Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Swordfish, cut into 1\" |
| \N \N | Chunks |
| 1 can | (20 oz) unsweetened |
| \N \N | Pineapple* |
| 2 larges | Green peppers, cut in 2\" |
| \N \N | Chunks |
| \N \N | Marinade: |
| 2 tablespoons | Light soy |
| 2 tablespoons | Sherry |
| 2 teaspoons | Fresh grated ginger |
| 2 tablespoons | Oil |
| ½ teaspoon | Dry mustard |
| 2 \N | Minced garlic cloves |
| 1 teaspoon | Brown sugar |
* reserving 3 Tbls. pineapple juice In baking dish, place swordfish chunks. Drain pineapple & set chunks aside. In glass bowl, combine reserved juice, soy, sherry, ginger, mustard, garlic, brown sugar & oil. Stir well & pour over fish. Cover & marinate in refrigerator for 1 hour, turning once. Make kabobs by alternating pineapple, peppers & fish on metal skewers. Place on lightly oiled grill 4-5" from heat & cook 4-5 minutes. Serve with pasta salad & fresh fruit.
File