Title: Hawaiian Kabobs Teriyaki
Categories: Seafood Marinade
Yield: 6 Servings

3	lb	Trout fillets
16	oz	Pineapple chunks; reserve ju
1		Pepper; cut in 1" squares
3	c	Cooked rice ----marinade-----
1	ts	Ginger; ground
1/4	c	Pineapple juice
1	ts	Dry mustard
1/2	c	Soy sauce
1		Cl Garlic; crushed
2	tb	Brown sugar
1/4	c	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 4-5 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)

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