Hawaiian Kabobs Teriyaki

Recipe Ingredients

3 lbs	1362g / 48oz	Trout fillets
1		Pineapple chunks - reserve juice
1		Green pepper - cut in 1" squares
3 cups	480g / 16oz	Cooked rice
		Marinade
1 teaspoon	5ml	Ginger - ground
1/4 cup	59ml	Pineapple juice
1 teaspoon	5ml	Dry mustard
1/2 cup	118ml	Soy sauce
1		Garlic - crushed
2 tablespoons	30ml	Brown sugar
1/4 cup	59ml	Sherry - (optional)

Recipe Instructions

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

Source:
Michelle M. Davis

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