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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 flakey when tested.
Serve on a
bed of rice.
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