Grouper Kabobs

Oxmoor House
6 servings


+ Add To Shopping List
1 (16-ounce) can pineapple chunks, undrained
2 pounds grouper fillets, cut into 1-inch cubes
2 medium-size green peppers, cut into 1-inch pieces
1/2 cup soy sauce
1/4 cup sherry
2 tablespoons firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove garlic, minced
Hot cooked rice


Drain pineapple, reserving 1/4 cup juice; set juice aside. Alternate pineapple chunks, fish, and green pepper on 6 wooden skewers. Place kabobs in a large shallow dish; set aside.

Combine reserved pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic, stirring well. Pour marinade over kabobs; cover and marinate at least 1 hour in refrigerator.

Remove kabobs from marinade, reserving marinade. Grill kabobs over medium-hot coals 15 minutes or until fish flakes easily when tested with a fork. Baste kabobs frequently with marinade. Serve with hot cooked rice.

Created date

February 2010