Instructions: 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.

Golden Press, 1982)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.