Name: Trout Kabobs
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

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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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