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)

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