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Categories:
soy sauce sherry mango juice balsamic vinegar dry mustard ginger garlic light brown sugar cornstarch pineapple peaches skewers
Viewed: 25 - Published at: a year agoIngredients
- 1/2 cup soy sauce
- 1/2 cup sherry
- 1/2 cup mango juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dry mustard
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 16 (1-ounce) abalone steaks
- 2 1/2 tablespoons light brown sugar
- 1 1/2 teaspoons cornstarch
- 8 ounces pineapple, cubed
- 8 ounces pears, cubed
- 8 ounces peaches, cubed
- Wooden skewers, soaked in water for 30 minutes
Method
- Mix soy sauce, sherry, mango juice, vinegar, mustard, ginger, and garlic together in a bowl.
- Reserve 1/3 of the mixture for a glaze.
- Put abalone steaks in a shallow baking dish, pour marinade over.
- Marinate the steaks for at least 30 minutes or refrigerate covered up to 4 hours.
- Preheat an outdoor grill to high heat.
- Put the reserved marinade in a saucepan, whisk in the brown sugar and cornstarch.
- Simmer over low heat until marinade thickens to create a glaze.
- Set side but keep warm.
- Place 2 skewers about 2 inches apart on your work surface.
- Weave the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill.
- Alternate with fruit pieces between the steaks.
- Each double skewer will hold 2 to 3 steaks plus fruit.
- Grill over high heat until abalone is cooked, about 1 minute per side.
- Brush the fruit with the glaze and serve immediately.
