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Grouper Kabobs

Yield 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes