| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Monkfish filets, cut into |
|
|
cubes |
|
|
Onions |
|
|
Green peppers |
|
|
Cherry tomatos |
|
|
Zucchini |
|
|
Corn on the cob |
| 8 |
|
Kebob sticks |
|
|
Marinade: |
| 1 |
|
Clove garlic, minced |
| 2 |
c |
Oil |
| 1 |
c |
White wine |
| 1 |
T |
Lemon juice |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Thyme |
| 1/4 |
t |
Dill |
| 1/4 |
t |
Oregano |
| 1/4 |
t |
Paprika |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Our God is an *_AWESOME_* God!”