Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Trout fillets
16 oz Pineapple chunks; reserve ju
1 Pepper; cut in 1" squares
3 c Cooked rice
-----marinade-----
1 ts Ginger; ground
1/4 c Pineapple juice
1 ts Dry mustard
1/2 c Soy sauce
1 Cl Garlic; crushed
2 tb Brown sugar
1/4 c Sherry; (optional)

Cut fillets into one-inch cubes. Drain pineapple reserving 1/4 cup of
liquid.

Combine 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 flakely when tested.

Serve on a bed of rice.

Serves 6.

(Adapted from a National Fishery Institute recipe)

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