Monkfish kebob with vegetables

Yield: 4 servings

Measure Ingredient
1 pounds Monkfish filets, cut into cubes
Green peppers
Cherry tomatos
Corn on the cob
8 Kebob sticks
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

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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