Fish And Vegetable Kebabs
|Uncooked cod fillet||8 Ounce, cut into 1 inch chunks into 1 inch cubed|
|Green bell pepper||1 Large, cut into 1 inch cubed|
|Cooked white rice||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon, freshly squeezed|
|White onion||8 Ounce, cut|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Trimmed and chopped scallions||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄8 Teaspoon|
|Red bell pepper||8 Ounce, cut into 1-inch cubed|
Combine the cod, lemon juice, vinegar, scallions, and white pepper in a nonreactive bowl, mixing to coat the fish well.
Cover and marinate for 30 minutes in the refrigerator.
Drain and pat the fish dry.
Preheat the broiler.
Thread an assortment of fish, peppers, and onion onto each skewer. (Placing the firm peppers at both ends will help hold the kebabs together.)
Broil the kebabs for 6 minutes, turning once to brown evenly.
Serve with the rice.