Hawaiian Kabobs Teriyaki

Course : Seafoods
Serves: 6
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3 pounds trout fillets
16 ounces pineapple chunks -- reserve juice
1 medium green pepper -- cut in 1 inch squares
3 cups cooked rice
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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