Trout Kabobs

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.

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