Swordfish kabobs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Swordfish, cut into 1\" |
| Chunks | ||
| 1 | can | (20 oz) unsweetened |
| Pineapple* | ||
| 2 | larges | Green peppers, cut in 2\" |
| Chunks | ||
| Marinade: | ||
| 2 | tablespoons | Light soy |
| 2 | tablespoons | Sherry |
| 2 | teaspoons | Fresh grated ginger |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Dry mustard |
| 2 | Minced garlic cloves | |
| 1 | teaspoon | Brown sugar |
Directions
* 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.
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