Teryaki Trout Kabobs

Teryaki Trout Kabobs

3 lbs. trout fillets
1 can (16 oz) pineapple chunks
1 green pepper, cut into 1” squares
1 teaspoon ground ginger
¼ cup reserved pineapple juice
1 teaspoon dry mustard
½ cup soy sauce
1 clove garlic, crushed
2 tblsp brown sugar
¼ cup sherry
Directions: Cut fillets into one-inch cubes. Drain pineapple, reserving ¼ cup of the liquid. Combine the 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 flakey

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