Swordfish kabobs

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.

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