Preparation:
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 |
