Yield: 53 servings.
1 #10 can DoleÆ Pineapple Chunks
3/4 cup + 1 Tbsp. soy sauce
5 Tbsp. garlic, finely chopped
20 lbs. halibut steaks or sea bass
9 Tbsp. cornstarch
9 cups guava nectar
4 tsp. curry powder
7 tsp. lemon peel, grated
Drain pineapple; reserve juice. Combine reserved juice, soy sauce and garlic in a shallow non-metallic pan. Add fish; turn to coat both sides. Cover; refrigerate and marinate 15-30 minutes.
Stir together pineapple chunks, guava nectar, cornstarch, curry and lemon peel in saucepan. Cook and stir over medium high heat until sauce boils and thickens. Grill fish 15 to 20 minutes or until fish flakes easily with a fork, brushing occasionally with marinade and turning halfway through cooking. Discard any remaining marinade. Serve fish with warm pineapple guava sauce.