Grouper Kabobs |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 |
| 1 | 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. |
| 2 | 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. |
| 3 | 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. |