Preparation:
Cut fillets into one-inch cubes. Drain pineapple reserving 1/4 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 flakily when tested.
Serve on a bed of rice.
Adapted from a National Fishery Institute recipe |
