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Catholic Recipe: Perch Kebabs

    INGREDIENTS

  • 2 pounds frozen ocean perch fillets
  • 3/4 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • few drops Tabasco
  • 3/4 teaspoon salt
  • 3/4 teaspoon Ac'cent*
  • few grains pepper
  • 4 strips bacon*
  • dill pickle slices
  • Details

  • Serves: 4
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Kabobs with cubed perch fillets are a nice variation.

DIRECTIONS

* Necessary to the recipe, so serve on a day other than a fast day.

Cut fish, while frozen, into 1-1/2-inch cubes. Combine ketchup, Worcestershire sauce, Tabasco, salt, Ac'cent*, and pepper. Pour over fish cubes; let stand 1-1/2 hours at room temperature, stirring occasionally with fork. Drain, saving sauce. Cut each strip of bacon in fourths. Cut dill pickle crosswise into 16 slices. On each of 8 skewers string a fish cube, a square of bacon, and a pickle slice; repeat, and end with a third fish cube. Place on baking sheet; broil under medium heat 8 to 10 minutes, turning once and brushing several times with ketchup mixture. Makes 8 kebabs.

*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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