| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Swordfish, cut into 1" |
|
|
Chunks |
| 1 |
cn |
(20 oz) unsweetened |
|
|
Pineapple* |
| 2 |
lg |
Green peppers, cut in 2" |
|
|
Chunks |
|
|
Marinade: |
| 2 |
tb |
Light soy |
| 2 |
tb |
Sherry |
| 2 |
ts |
Fresh grated ginger |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Dry mustard |
| 2 |
|
Minced garlic cloves |
| 1 |
ts |
Brown sugar |
INSTRUCTIONS
* reserving 3 Tbls. pineapple juice
In baking dish, place swordfish chunks. Drain pineapple & set chunks
aside. In glass bowl, combine reserved juice, soy, sherry, ginger,
mustard, garlic, brown sugar & oil. Stir well & pour over fish. Cover
& marinate in refrigerator for 1 hour, turning once. Make kabobs by
alternating pineapple, peppers & fish on metal skewers. Place on
lightly oiled grill 4-5" from heat & cook 4-5 minutes. Serve with
pasta salad & fresh fruit.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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