Monkfish kebob with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Monkfish filets, cut into cubes |
| Onions | ||
| Green peppers | ||
| Cherry tomatos | ||
| Zucchini | ||
| Corn on the cob | ||
| 8 | Kebob sticks | |
| Marinade: | ||
| 1 | Clove garlic, minced | |
| 2 | cups | Oil |
| 1 | cup | White wine |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Dill |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Paprika |
Directions
Monkfish Kebob with Vegetables
Marinate monkfish cubes for at least an hour. Cut vegetables into chunks. Place monkfish cubes and vegetables on kebob skewers.
Marinate skewers in large casserole or baking sidh, covered and refrigerated for three hours. Broil in oven, lightly basting and turning often for approximately 8-10 minutes. Serves 4, 2 kebobs each.
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