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 flakely when tested.
Serve on a bed of rice. |
