1 pound swordfish (or other firm white-fleshed fish) cut into 1 inch (2.5 cm) chunks
One 20 oz. (560 gr.) can unsweetened pineapple chunks
-reserve 3 tablespoons of the pineapple juice
2 tablespoons soy sauce2 tablespoons sherry
2 teaspoons fresh ginger, grated
1 tablespoon Maison Louisianne Creole Mustard
2 cloves garlic, minced
1 teaspoon brown sugar
2 tablespoons vegetable oil
1-2 large green peppers, parboiled, cut into large pieces
Place swordfish chunks in marinade pan. Drain pineapple and reserve the 3 tablespoons of juice. Set pineapple chunks aside.
Make marinade by combining reserved juice, soy sauce, sherry, ginger, Maison Louisianne Creole Mustard, garlic, brown sugar, and oil.
Stir well and pour over swordfish. Cover and marinate in refrigerator for 1 hour, turning once.
Using bamboo or metal skewers, make kabobs by alternating pineapple, green pepper, and swordfish: set aside.
Place on lightly oiled grill 4-5 inches (10-12 cm) from hot coals and cook 4-5 minutes or until swordfish flakes when tested with a fork.
The kabobs may be broiled in the oven.
Serve with pasta salad and fresh fruit.
Your guests can be creative and helpful at dinner by making their own kabobs!