Hawaiian Kabobs Teriyaki


Course : Grilling
Serves: 6
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Ingredients:


3 pounds trout fillets

16 ounces pineapple chunks -- reserve juice

1 medium green pepper -- cut in 1 inch squares

3 cups cooked rice

-----marinade-----

1 teaspoon ginger -- ground

1/4 cup pineapple juice

1 teaspoon dry mustard

1/2 cup soy sauce

1 clove garlic -- crushed

2 tablespoons brown sugar

1/4 cup sherry -- (optional)
 

Preparation / Directions:


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


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