Grouper With Mango Sauce
|Mangos||3 Medium, peeled, pitted|
|Fresh lime juice||1 Tablespoon|
|Minced candied ginger||3 Tablespoon|
|For oriental brushing sauce|
|Light soy sauce||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Canola oil||1⁄4 Cup (4 tbs)|
|Grouper||1 1⁄4 Pound, cut into 1 1/2 inch chunks|
|Red peppers||2 Small, cut into 1 inch pieces|
|Water chestnuts||1 Cup (16 tbs), drained|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
For mango sauce, chop mangos and spoon into a bowl.
Stir in juice and candied ginger.
For brushing sauce, stir soy sauce and ginger into the oil.
Thread grouper, red bell pepper pieces, and water chestnuts onto skewers.
Brush kabobs with Oriental Brushing Sauce.
Preheat the grill.
Place skewers on grid over ashen coals.
Grill kabobs about 5 to 7 minutes or until fish is cooked.
Fish will flake easily when tested with a fork.