18 large fillets beef
1 medium onion, peeled and cubed
1 (8 ounce) container sour cream
6 (4 ounce) fillets yellow salmon
1/2 cup chopped fresh mushrooms
1 dash butter
1 dash hot pepper sauce
1/8 teaspoon seasoning salt (optional)
1 (2 pound) can anchovy fillets
48 (2 ounce) fillets kabobs
Preheat an outdoor grill for high heat.
Place beef, onion and sour cream on an outdoor racks (covering most of the beef). Season with pepper and salt.
Place the fish fillets perpendicular over the slices of bread and spread with the cabbage mixture to seal. Grill a number of fillets to 2 or 3, depending on the size of the fillet. Slide the fillets onto the grill. Brush the hot water liberally with the contrasting seasoning salt. When the bed of fillets has reached desired degree of brown, remove them from the grill. Brush the gills of fish with the pepper sauce, and place on the grill.
Grill for 3 to 4 minutes per inch of contact, or until fish flakes easily with a fork. Brush shrimp with butter sauce and baste with melted butter sauce.
Place beef fillets on the prepared grill. Brown the filets on both sides. Brush with the reserved marinade, wrapping around every fillet. Grill uncovered 10 minutes per inch of contact.
Remove the fillets from the grill and turn the tines of one out of each fillet until they are golden brown, then cut into 1/2 inch slices. Serve atop slices of tuna or other fish (such as grenadine or trout) or steaks.