6 8 oz trout fillets
1/3 cup French dressing
1/3 cup salad oil
1-1/2 pounds potatoes -- cook/peel/slice
2 teaspoons salt
2 large green peppers -- diced 1 1/2 in.
2 large firm tomatoes -- cut into sixths
few grains of pepper
Instructions:
Cut fillets 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 fillet 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. Adapted
from a recipe in "Seafood Treats From The Barbeque" - Fisheries and
Marine Service, Government of Canada
