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Grouper Teriyaki
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.

Yield: 6 servings or 18-20

Per serving: calories 260, calories from fat 25, total fat 3g, saturated fat 0g, cholesterol 75mg, total carbohydrate 23g, protein 33g.

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