|
|
|
|
|
~ 2 lb. catfish fillets cut into 1 1/2 inch chunks, or use salmon fillets cut into chucks
~ 6 meduim potatoes
~ 3 onions, quartered
~ 3 green peppers, cut into 1 1/2 pieces
~ 6 slices (1/2 thick) fresh pineapple, cut into quarters
~ 1 cup Italian dressing
~ 12 skewers
~ lime wedges for garnish
|
|
Slice potatoes into 1/2 thick round slices and cook in boiling water about 6 minutes.
Drain and cool.
On each of the skewers thread the ingredients in this order: pepper (to secure food), potato, pineapple, pepper, onion, fish, onion. Repeat starting with potato until each skewer holds about 8 inches of the goodies. End each skewer with a pepper to hold on the stuff.
Place the skewers in a 13 x 9 pan and pour the Italian dressing over them.
Cover with plastic wrap and place in refrigerator for at least 1 hour or until ready to grill.
Heat grill. Lightly oil grate so the kabobs won't stick.
Grill for 8 - 10 minutes or until brown. Baste often with Italian dressing.
Serve with lime wedges.
Enjoy!
|
|
|
|
