Grilled Lake Trout En Brochette #2 > Oriental Style
asian, bbq, chinese, fish
1 lb lake trout; cut in 1 cubes
8 oz can pineapple chunks
1 green bell pepper; cut into 1 squares
3 tablespoon sherry or rice wine
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1 centiliter garlic; minced
Drain pineapple, reserving juice. To make marinade, combine pineapple juice with sherry, soy sauce, sugar, ginger, mustard and garlic.
Place the fish, pineapple and green pepper in a shallow dish and add marinade. Toss to coat. Cover and refrigerate for 1 hour. Drain and reserve marinade. Alternate the fish, pineapple and green pepper on 4 skewers. Grill 7 to 10 minutes, basting with marinade. Turn once to cook evenly.
If your skewers are round and the food tends to spin around when trying to turn them over use two skewers about 1/4" apart.
Jim Weller
Yield: 4 servings