3 pounds trout fillets
1 16 ounce can pineapple chunks
1 green pepper, cut into 1 inch squares
3 cups cooked rice
Marinade:
1 teaspoon ground ginger
1/4 cup reserved pineapple juice
1 teaspoon dry mustard
1/2 cup soy sauce
1 clove garlic, crushed
2 tablespoons brown sugar
1/4 cup sherry, optional
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 to 5 inches from hot coals for 4 to 5 minutes. Baste frequently with marinade. Turn and cook 4 to 5 minutes longer or until fish is flakely when tested. Serve on a bed of rice. Makes 6 servings.
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