SWEET & SOUR FISH KEBABS
1/2 cup catsup
1/4 cup sugar
3 tablespoons vinegar
2 tablespoons pineapple juice
2 tablespoons soy sauce
1 pound fish, thawed, cut into 1 1/2 to 2" cubes
8 oz can whole water chestnuts, drained
1/2 pineapple, fresh, cut into 1" chunks
1 red bell pepper, cut into 1 1/2" pieces
1 green bell pepper, cut into 1 1/2" pieces
In medium nonmetal bowl, combine all marinade ingredients; mix
well. Add fish, turning to coat all sides. Cover; refrigerate 30
minutes to 2 hours. Drain fish, reserving marinade. On metal
skewers, arrange fish, water chestnuts, pineapple and peppers.
When ready to barbecue, place kabobs on grill over medium heat.
Brush with marinade; cook 16-20 minutes or until fish flakes easily
with fork, turning once and brushing frequently with marinade.
NOTE: I usually add cherry tomatoes and small whole mushrooms to
the kebabs; serve with rice.