Monkfish Provençal Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons white wine vinegar |
1/4 cup minced dried tomatoes in oil |
3 tablespoons chopped fresh basil |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh or 1 teaspoon dried marjoram |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
1/3 cup extra-virgin olive oil |
1 1/2 pounds monkfish, cut into pieces |
1 small eggplant, cubed |
1 (8-ounce) package fresh mushrooms |
Directions:
1. Stir together first 8 ingredients in a large bowl. Gradually whisk in olive oil in a slow, steady stream until blended.
2. Alternately thread monkfish, eggplant, and mushrooms onto 8 (8-inch) skewers; brush with sauce. Cover and chill 30 minutes.
3. Grill, covered with lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done.
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