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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