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CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains			4	Servings

INGREDIENTS

1/2	c	Catsup
1/4	c	Sugar
3	tb	Vinegar
2	tb	Pineapple juice
2	tb	Soy sauce
1	lb	Fish, thawed, cut into 1 1/2 to 2" cubes
1		8 oz. can water chestnuts, whole, drained
1/2		Pineapple, fresh, cut into 1" chunks
1		Red bell pepper, cut into 1 1/2" pieces
1		Green bell pepper, cut into 1 1/2" pieces

INSTRUCTIONS

Source: Pillsbury Summer Fun Cookbook, 1986
Pour the marinade into a metal container and keep it warm on the grill
while brushing the kabobs.
In medium nonmetal bowl, combine all marinade ingredients; mix well.  Add
fish, turning to coat all sides.  Cover; refrigerate 30 minutes to 2 hours.
Drain fish,  reserving marinade.  On metal skewers, arrange fish, water
chestnuts, pineapple and peppers.  When ready to barbecue, place kabobs on
grill over medium heat.  Brush with marinade; cook 16-20 minutes or until
fish flakes easily with fork, turning once and brushing frequently with
marinade.
NOTES:  I usually add cherry tomatoes and small whole mushrooms to the
kebabs, also.  And remember, my cooking software estimates nutritional
values higher than MC.
Nutrition (per serving):  351 calories Saturated fat 0 g, Total Fat 2 g (5%
of calories), Protein 23 g (26% of calories), Carbohydrates 61 g (69% of
calories), Cholesterol 49 mg, Sodium 939 mg, Fiber 2 g, Iron 2 mg, Vitamin
A       1576 IU, Vitamin C 94 mg.
Posted to Digest eat-lf.v096.n214
Date: Sat, 9 Nov 1996 16:49:31 -0500
From: BunnyMama@aol.com

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