Grilled Albacore Teriyaki

Recipe Ingredients

1 lb	454g / 16oz	Albacore loin cuts - (to 1 1/2 lbs)
1		Pineapple chunks - (20 oz)
3 tablespoons	45ml	Salt-reduced soy sauce
2 tablespoons	30ml	Sherry
1 tablespoon	15ml	Grated ginger root
		Skewers
1 1/2 teaspoons	7.5ml	Dry mustard
2		Garlic cloves - minced
1 teaspoon	5ml	Brown sugar
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Green peppers - (to 2) - cut large pieces (large)

Recipe Instructions

Rinse albacore loin cuts with cold water; pat dry with paper towels. Set aside.

Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside.

Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar, and oil. Stir well and pour over albacore. Cover and marinate in refrigerator for 1 hour, turning once.

Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside.

Drain albacore, reserving marinade. Place on well-greased grate 4 to 5 inches from hot coals and cook 4 to 5 minutes. Baste with marinade and turn. Cook an additional 4 to 5 minutes, or until albacore flakes when tested with a fork.

Albacore may be broiled on a well-greased broiler pan 4 to 6 inches from source of heat. Follow grilling times and directions.

Baste fruit and vegetable kabobs and place on grill. Cook 15 to 30 seconds on each side or until just browned.

This recipe yields 4 servings.

Source:
Western Fishboat Owners Association at http://www.wfoa-tuna.org

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