| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Trout fillets (or steaks); a |
| 1 |
lg |
Green pepper |
| 1 |
qt |
Water |
| 4 |
sm |
Onions; (1/2 pound) |
| 16 |
|
French bread cubes; (1.5 x 1 |
| 1 |
c |
Butter |
| 3/4 |
ts |
Garlic salt |
| 4 |
|
Lemon wedges |
INSTRUCTIONS
You'll need 4 metal skewers 16 inches long.
Core and seed green pepper, cutting it in half. In a 3 quart saucepan,
heat water to boiling. Add the green pepper and onions; cover. Cook over
high heat for 4 minutes. Drain, rinse under cold running water and drain
again.
Cut the onions in half. Cut the green pepper into 1" pieces. Cut fish
into 1" chunks. Alternately thread 2 onion halves, 1/4 of the green pepper
pieces, 1/4 of the fish and 4 bread cubes on each skewer.
In a 1-quart saucepan, heat butter and garlic salt over medium heat until
the butter is melted. Generously brush the fish, bread and vegetables with
the melted butter.
Grill the kabobs 4-5" from heat, turning and brushing with margarine 4
times, until fish flakes easily at thickest part, about 8-10 minutes.
Serve kabobs on a plate of steaming white rice, with lemon wedges and
compliment with a fresh fruit salad.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Sylvia Bashline,
Golden Press, 1982)
Recipes sent to me from Bill, wight@odc.net
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