50+ Friends Club Cookbook
Fish and Shellfish

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Barbecued Red Snapper Kabobs

From the Kitchen of: H@ppy

1	lb	Red Snapper, boned
1/4	c.	Oil
1/4	c.	Tarragon Vinegar
1/4	c.	Lemon Juice
1	tsp.	Salt
1	tsp.	crushed, dried oregano
1	sm.	clove Garlic, minced
12		Mushroom Caps
1	Lge	Green Pepper, cut in 1" squares
12		Cherry Tomatoes

• Cut fish into 1 inch pieces.
• In medium bowl combine oil, vinegar, lemon juice, slat, oregano and garlic.
• Place fish pieces in marinade. Cover and marinate at room temperature for 1 hour. Drain fish, saving marinade.
• Pour some boiling water over mushrooms in bowl, let sit one minute and drain.
• On six skewers alternate fish, green pepper, tomato beginning and ending with mushrooms.
• Place under broiler for 10-15 minutes, turning and basting frequently with marinade.
• Serves 6.