Trout Kebabs

Everyone loves food on a stick. You don’t have to use utensils, and you may not even want to use a plate as you can eat right off the skewer. These kebabs are also good when done on the barbeque.

• 2 lbs trout fillets (fresh is possible)
• ½ cup extra-virgin olive oil (medium pepper intensity)
• 3 tbsp lemon juice
• Pinch of each sea salt, ground black pepper and fresh dill
• 15 mushrooms (button, Shittake or Portobello)
• 8 bell peppers (mix of green, red, yellow and orange)

INSTRUCTIONS

1. Cut the fillets into 1-inch cubes.
2. In a mason jar, mix olive oil, lemon juice, salt, pepper and dill together, and shake well.
3. Put the trout into a glass dish, and pour over the marinade, tossing the fish to coat evenly.
4. Cover with a lid or plastic wrap, and set in the refrigerator for 1 hour.
5. About 15 minutes before the fish is to come out, preheat the oven to 450°F.
6. Quarter the mushrooms (including the stems), and slice the peppers into 1 ½-inch pieces.
7. Wash and dry 4 to 6 metal skewers that measure about 12-inches long.
8. Remove the fish from the refrigerator, and starting with a vegetable, alternate the fish, mushrooms and peppers onto the skewers. S
9. et the kebabs on a cooling rack set in a baking sheet, and brush over the marinade.
10. Cook the kebabs for about 15 minutes, brushing on the marinade every-so-often. Serve immediately on its own or with rice.