Youll 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. Serves 4. (Adapted from a recipe in "Cleaning and Cooking Fish", Sylvia Bashline, Golden Press, 1982) Recipes sent to me from Bill, firstname.lastname@example.org
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|Serving Size: 1 Serving (552g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 418 (96%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 122mg||38 %|
|Sodium 770.9mg||27 %|
|Potassium 243.2mg||6 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 7.7g|
|Protein 2.1g||3 %|
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Calories per serving: 437
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