Monkfish Kabobs Recipes
MONKFISH KABOBS
Monkfish is a firm, white fish with a sweet taste, similar to lobster. For these kabobs, a sharp knife is essential to cut the fish into cubes.
Provided by Kizzikate
Categories Low Cholesterol
Time 1h5m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- Arrange monkfish, onion, bell peppers, and mushrooms onto skewers. If using wooden skewers, soak them 10 minutes in water to avoid flare-ups.
- Combine cumin, lemon juice, and oil in a small bowl.
- Grill kabobs, basting with sauce, for app. 5 minutes, until fish is cooked through.
Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 0.9, Cholesterol 28.3, Sodium 26.5, Carbohydrate 8.1, Fiber 1.8, Sugar 3.9, Protein 19.3
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- Place 6 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
- Place into a large mixing bowl with a splash of boiling water and toss together.Slice the fish into even-sized chunks, roughly the same size as the ciabatta.Wash your hands, the board and the knife, then cut the lemon into 6 wedges.5.
- Remove the skewers from the tray, discard the water and wipe the tray dry.Divide and thread the ciabatta and fish between your skewers – don’t push them too close together otherwise they won’t cook properly.Thread a lemon wedge onto the end of each skewer.Place each one onto the tray.Put the griddle pan on a high heat to warm up (or you could cook them under the grill).Place the skewers onto the griddle pan and cook for 10 to 15 minutes or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to do this in batches.Once cooked, transfer the kebabs to a serving platter and serve with a fresh zingy salad and some rice or flatbreads.
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