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Title: Grilled Lake Trout En Brochette #2 > Oriental Style
Categories: Fish Bbq Asian Chinese
Yield: 4 Servings
| 1 | lb | Lake trout; cut in 1" cubes |
| 8 | oz | Can pineapple chunks |
| 1 | Green bell pepper; cut into 1" squares | |
| 3 | tb | Sherry or rice wine |
| 1 | tb | Soy sauce |
| 1 | ts | Vinegar |
| 1 | ts | Brown sugar |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Dry mustard |
| 1 | cl | Garlic; minced |
Drain pineapple, reserving juice. To make marinade, combine pineapple juice with sherry, soy sauce, sugar, ginger, mustard and garlic.
Place the fish, pineapple and green pepper in a shallow dish and add marinade. Toss to coat. Cover and refrigerate for 1 hour. Drain and reserve marinade. Alternate the fish, pineapple and green pepper on 4 skewers. Grill 7 to 10 minutes, basting with marinade. Turn once to cook evenly.
If your skewers are round and the food tends to spin around when trying to turn them over use two skewers about 1/4" apart.
Jim Weller
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