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Cut filets
into strips 1 inch wide by 2 inches long. Place in a shallow pan.
Pour French dressing over fish and let stand for 30 minutes.
Remove filet
strips from dressing.
Fold each
in half and thread on bamboo skewers, alternating with the vegetables.
Brush with
a sauce made by combining dressing in which fillets were
marinated with
salt, pepper and salad oil.
Place kabobs
on the grill, about 4 inches from hot coals.
Cook 4-6 minutes.
Turn, brush
with sauce, and cook 4-6 minutes longer, or until fish flakes easily
when tested with a fork.
Serve with
rice, a generous slice of watermelon, and iced tea.
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