Trout Kabobs

Course : Fish
Serves: 4
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2 pounds trout fillets -- (or steaks), about -- 3/4-in. thick
1 large green pepper
1 quart water
4 small onions -- (1/2 pound)
16 loaf French bread cubes -- (1.5 x 1.5 in.)
1 cup butter
3/4 teaspoon garlic salt
4 medium lemon wedges

Preparation / Directions:

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, 198

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