1 1/4 lbs. dolphin fillet (1 piece)
1/3 c. soy sauce
2 tbsp. light brown sugar
1 tsp. grated fresh ginger
1 clove garlic, pressed
2 tbsp. bourbon
2 med. sweet potatoes
4 cherry tomatoes
1 (15 oz.) can pineapple chunks

Slice dolphin crosswise to make 12 slices; thread onto skewers. In rectangular baking dish, combine soy sauce, brown sugar, spices and bourbon. Add skewered dolphin. Rotate to coat on all sides. Cover and refrigerate one hour. Peel sweet potatoes and cut into 12 chunks. Simmer in boiling water until just tender, about 15 minutes. Drain well. Wash and drain tomatoes and pineapple.

Thread fruit and vegetables onto 4 skewers. Brush fish with marinade. Broil, 3 inches from heat, until just browned, 3 minutes. Turn fish; add fruit and vegetable skewers. Brush all with marinade and broil until just browned, 3 minutes. Arrange on platter.

Add pineapple juice to marinade and bring to boil in saucepan. Pour into bowl for dipping. 4 servings.