2 pounds of trout filets or steaks about 3/4 inch thick ; 1 large green pepper ; 1 quart water ; 4 small onions (1/2 pound) ; 16 French bread cubes ; 1 cup butter (1.5 x 1.5 inch) ; 3/4 teaspoon garlic salt ; 4 metal skewers ; 4 lemon wedges ; 16 inches long ;

Directions:

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 trout into 1" chunks. Alternately thread 2 onion halves, 1/4 of the green pepper pieces, 1/4 of trout 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 trout, bread and vegetables with the melted butter. Grill the kabobs 4-5" from heat, turning and brushing with margarine 4 times, until trout 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.