Hawaiian Kabobs Teriyaki Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
3 lb: trout fillets,
16 oz: pineapple chunks, reserve ju
1: pepper, cut in 1 squares
ed rice ----marinade-
1 teaspoon: ginger, ground
1/4 cup: pineapple juice,
1 teaspoon: dry mustard,
1/2 cup: soy sauce,
1 cl: garlic, crushed
2 tablespoon: brown sugar,
1/4 cup: sherry, (optional)
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 flakely when tested.
Serve on a bed of rice.
Serves 6.
(Adapted from a National Fishery Institute recipe)
Yield: 6 servings
Source from luhu.jp
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 flakely when tested.
Serve on a bed of rice.
Serves 6.
(Adapted from a National Fishery Institute recipe)
Yield: 6 servings
Source from luhu.jp