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From the Kitchen of: H@ppy
| 1 | lb. | fresh Red Snapper, boned |
| 1/4 | c. | Cooking Oil |
| 1/4 | c. | Tarragon Vinegar |
| 1/4 | c. | Lemon Juice |
| 1 | tsp. | Salt |
| 1 | tsp. | crushed, dried Oregano |
| 1/4 | tsp. | Liquid Smoke |
| 1 | sm. | clove Garlic, minced |
| 12 | Mushroom caps | |
| 1 | lge. | Green Pepper |
| 12 | Cherry Tomatoes |
Cut fish into 1 inch pieces. In medium bowl combine oil, vinegar, lemon juice, salt, oregano, garlic, liquid smoke. Place fish pieces in marinade. Cover, marinade in refrigerator for 2-3 hours. Drain fish; save marinade. Pour some boiling water over mushrooms. On six skewers, alternate fish, green peppers, cherry tomatoes; beginning and ending with mushrooms. Grill the kabobs over medium coals for 10-15 minutes, turning and basting frequently with marinade. Serves 6