Grouper Kabobs Recipe
Ingredients
1 (16 ounce) can pineapple chunks, undrained
2 pounds grouper fillets, cut into 1-inch cubes
2 medium-size green peppers, cut into 1-inch pieces
1/2 cup soy sauce
1/4 cup sherry
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove garlic, minced
Directions
Drain pineapple, reserving 1/4 cup juice.
Alternate pineapple chunks, fish, and green pepper on skewers.
Place kabobs in a large shallow container.
Set aside.
Combine reserved juice, soy sauce, sherry, sugar, ginger, mustard, and garlic, stirring well; pour over kabobs.
Cover and refrigerate at least 1 hour, turning kabobs occasionally.
Remove kabobs from marinade, reserving marinade.
Grill kabobs over medium-hot coals 15 minutes or until fish flakes easily when tested with a fork.
Turn and baste frequently with marinade.
Alternate pineapple chunks, fish, and green pepper on skewers.
Place kabobs in a large shallow container.
Set aside.
Combine reserved juice, soy sauce, sherry, sugar, ginger, mustard, and garlic, stirring well; pour over kabobs.
Cover and refrigerate at least 1 hour, turning kabobs occasionally.
Remove kabobs from marinade, reserving marinade.
Grill kabobs over medium-hot coals 15 minutes or until fish flakes easily when tested with a fork.
Turn and baste frequently with marinade.
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