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Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Trout fillets

  2. 1 Pineapple chunks - reserve juice

  3. 1 Green pepper - cut in

  4. 1" squares

  5. 3 cups 480g / 16oz Cooked rice Marinade

  6. 1 teaspoon 5ml Ginger - ground

  7. 1/4 cup 59ml Pineapple juice

  8. 1 teaspoon 5ml Dry mustard

  9. 1/2 cup 118ml Soy sauce

  10. 1 Garlic - crushed

  11. 2 tablespoons 30ml Brown sugar

  12. 1/4 cup 59ml Sherry -

Instructions Jump to Ingredients ↑

  1. 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

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