Serving Size : 6
Categories : For Seafood And Fish *Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds trout fillets [1.5 kg]
16 ounces pineapple chunks -- reserve juice [448 g]
1 pepper -- cut in 1" squares
3 cups cooked rice [360 g]
-----marinade-----
1 teaspoon ginger -- ground
1/4 cup pineapple juice -63 ml]
1 teaspoon dry mustard
1/2 cup soy sauce [125 ml]
1 centiliter garlic -- crushed
2 tablespoons brown sugar
1/4 cup sherry -- (optional) [63 ml]
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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