GROUPER TERIYAKI
Yield: 6 servings or 18-20 appetizer portions
1 16-ounce can chunk pineapple
1/2 cup soy sauce
1/2 cup sherry (optional)
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon dry mustard
1 clove Florida garlic, crushed
2 pounds Florida grouper fillets, cut into 1-inch cubes
1 Florida green pepper, cut into 1-inch squares
Florida cherry tomatoes
Florida mushrooms
Florida onions (optional)
Drain pineapple reserving 1/4 cup of juice.
Combine pineapple juice, soy sauce, sherry, brown sugar, ginger, mustard and garlic.
Pour mixture over fish cubes; cover and marinate in the refrigerate for at least 1 hour.
Thread fish cubes, pineapple, green pepper squares, cherry tomatoes, fresh mushrooms and onion wedges alternately on skewers.
Cook on a grill over hot coals or under broiler 4 inches from source of heat for 5 minutes.
Turn and cook 5 additional minutes or until fish flakes easily with a fork.
Per serving: calories 260, calories from fat 25, total fat 3g, saturated fat 0g, cholesterol 75mg, total carbohydrate 23g, protein 33g.
Florida Department of Agriculture and Consumer Services
|
