Title: Beard kabobs
 Categories: Fish and se, Meat, Misce, Sauces and, Fish
      Yield: 4 Servings
 
      2 lb Salmon fillets
           -- cubed 1 1/2 in.
      1 ts Salt
    1/2 c  Olive oil; -or- peanut oil
      4 tb Lemon juice
    1/2 ts Pepper
           Fresh dill
 
  From: kmeade@ids2.idsonline.com (The Meades)
  
  Date: Thu, 23 May 1996 10:27:36 -0400
  
  Mix the salmon and seasonings and let it stand for 3-6 hours.  When
  you are ready to broil it, place a mushroom cap on the end of each
  skewer, then 2 salmon cubes, another mushroom, more salmon, and end
  with a mushroom cap. Brush well with oil.
  
  Place skewers on a rack over the grill, turning several times during
  the process, basting with the marinade.  Serve with plain boiled
  potatoes and fresh dill.  (If you can't get fresh dill, serve dill
  pickles.) Serves 4.
  
  (Adapted from a recipe in "James Beard's Fish Cookery", Beard)