| 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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