3 pounds trout fillets
1 16 ounces pineapple chunks -- reserve juice
1 green pepper -- cut in 1" squares
3 cups cooked rice
-----marinade-----
1 teaspoon ginger -- ground
1/4 cup pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic -- crushed
2 tablespoon brown sugar
1/4 cup sherry -- (optional)
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
