Trout Kabobs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Trout fillets (or steaks), a
1 large: Green pepper,
1 quart: Water,
4 small: Onions, (1/2 pound)
16: French bread cubes, (1.5 x 1
1 cup: Butter,
3/4 tsp: Garlic salt,
4: Lemon wedges,
Directions:
Youll 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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Seafood