basilkies:
This recipe will knock your socks off!!! It is easier than it looks because basically you mix all the ingredients and then puree them and marinate the abalone. One neat thing about it is if you over beat or tenderize the abalone that's okay.
While it appears to be too many ingredients that will over power the abalone meat, it simply doesn't. You still get that nutty flavor. As for the fruit in the recipe you can change it. I try to subsitiute simial tastes, like mangoes for peaches. Canned pinnapple is Okay, but fresh pinnapple is, WoW!
I've made it with and without the glaze and both ways are fine, but the glaze is good.
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 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.