Grouper Kabobs Recipe | CDKitchen.com

ingredients

1 can (20 ounce size) unsweetened pineapple chunks, undrained
1/4 cup reduced-sodium soy sauce
1/4 cup dry sherry
1 tablespoon firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove garlic, minced
2 pounds grouper fillets, cut into 1-inch cubes
1 medium green bell pepper, seeded and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into 1-inch pieces
non-stick cooking spray
4 cups hot cooked parboiled rice (cooked without salt or fat)

directions

Drain pineapple, reserving 1/3 cup juice. Set pineapple chunks aside.

Combine reserved pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard, and garlic in a jar. Cover tightly, and shake vigorously. Set aside.

Rinse fillets with cold water and pat dry. Place fish in a large shallow container. Pour pineapple juice mixture over fish, cover and marinate in refrigerator for 8 hours.

Remove fish from marinade, reserving marinade. Alternate fish cubes, reserved pineapple chunks, and green and red pepper pieces on 8 skewers.

Coat grill with cooking spray. Grill kabobs 6 inches over medium coals 15 minutes or until fish flakes easily when tested with a fork, turning and basting often with reserved pineapple juice marinade.

Remove from grill and transfer to a serving platter. Serve immediately over hot cooked rice.

nutrition data

Nutritional data has not been calculated yet.