Sweet and Sour Fish Kebabs
rec.food.recipes/BunnyMama/1996
Serves: 4

Pour the marinade into a metal container and keep it warm on the grill while brushing the kabobs.

1/2 cup catsup
1/4 cup sugar
3 tablespoons vinegar
2 tablespoons pineapple juice
2 tablespoons soy sauce
1 pound fish, thawed, cut into 1 1/2 to 2-inch cubes
1 (8 oz.) can water chestnuts, whole, drained
1/2 pineapple, fresh, cut into 1-inch chunks
1 red bell pepper, cut into 1 1/2-inch pieces
1 green bell pepper, cut into 1 1/2-inch pieces

In medium nonmetal bowl, combine all marinade ingredients; mix well. Add fish, turning to coat all sides. Cover; refrigerate 30 minutes to 2 hours. Drain fish, reserving marinade. On metal skewers, arrange fish, water chestnuts, pineapple and peppers. When ready to barbecue, place kabobs on grill over medium heat. Brush with marinade; cook 16-20 minutes or until fish flakes easily with fork, turning once and brushing frequently with marinade.

NOTE: I usually add cherry tomatoes and small whole mushrooms to the kebabs; serve with rice.