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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 trout into
1" chunks.
Alternately
thread 2 onion halves, 1/4 of the green pepper pieces, 1/4 of
trout 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 trout, bread and vegetables
with the melted butter.
Grill the
kabobs 4-5" from heat, turning and brushing with margarine
4 times, until trout 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.
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