Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Trout fillets - (or steaks), about 3/4-in. Thick

  2. 1 Green pepper (large)

  3. 1 Water

  4. 4 Onions - (1/2 pound) (small)

  5. 16 French bread cubes - (1 1/2 x 1 1/2 in.)

  6. 1 cup 198g / 7oz Butter

  7. 3/4 teaspoon 3.8ml Garlic salt

  8. 4 Lemon wedges

Instructions Jump to Ingredients ↑

  1. You'll need 4 metal skewers 16 inches long.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve kabobs on a plate of steaming white rice, with lemon wedges and compliment with a fresh fruit salad.

  7. Adapted from a recipe in "Cleaning and Cooking Fish", Sylvia Bashline, Golden Press, 1982


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