fresh salmon -- cut in 1 1/2"
-- chunks
2 small white onions -- parboiled
1 green pepper -- diced and parboiled
fresh mushrooms -- lightly oiled
Instructions:
Thread the fish and vegetables alternately on long skewers and slide
the skewers on a rack over the grill. Cook, turning frequently, until
the fish is easily flaked with a fork. Serve on a bed of rice to which
you've added plenty of margarine. Adapted from a recipe in "The Arthritic's
Cookbook", Dong and Banks, 1979
