Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Catsup |
| ¼ cup | Sugar |
| 3 tablespoons | Vinegar |
| 2 tablespoons | Pineapple juice |
| 2 tablespoons | Soy sauce |
| 1 pounds | Fish, thawed, cut into 1 1/2 to 2" cubes |
| 1 | 8 oz. can water chestnuts, whole, drained |
| ½ | 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 |
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@...