Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Trout fillets (or steaks); a |
| 1 large | Green pepper |
| 1 quart | Water |
| 4 smalls | Onions; (1/2 pound) |
| 16 \N | French bread cubes; (1.5 x 1 |
| 1 cup | Butter |
| ¾ teaspoon | Garlic salt |
| 4 \N | Lemon wedges |
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, ¼ of the green pepper pieces, ¼ 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)