Bluefish Kabobs With Italian Green Sauce Recipe
Summary
Ingredients
| Potato | 1 Medium, quartered | |
| 3 anchovy fillets, chopped | ||
| Minced parsley | 2 Tablespoon | |
| Capers | 1 Tablespoon | |
| Green onions | 2 , minced | |
| Garlic | 2 Clove (5gm), minced | |
| Lemon juice | 1 Tablespoon | |
| Extra virgin olive oil | 1/ 3 Cup (16 tbs) | |
| 4 long double-pronged skewers, or 8 rosemary skewers | ||
| 1 pound bluefish, cut into | ||
| 1 1/ 2-inch chunks | ||
| 4 green onions, trimmed, cut in 1 1/ 2-inch pieces | ||
| 8 patty pan squash, parboiled | ||
| 2 minutes, drained, cut in half crosswise | ||
| 1/4 bottle low-calorie Italian salad dressing | ||
| Canola oil, for brushing skewers and grid | ||
| 1/4 teaspoon each salt and pepper | ||
| 1/4 teaspoon each salt and pepper | ||
Directions
To prepare sauce, mash potato in a mixing bowl.
Mix in anchovies, parsley, capers, onion, garlic, lemon juice, salt, and pepper.
Drizzle oil into sauce and mix.
Thread skewers with bluefish, green onions, and squash, beginning and ending with a piece of bluefish.
Brush kabobs with dressing.
Preheat the grill.
Set kabobs on the grid over ashen coals.
Grill kabobs about 6 minutes, turning once or twice.
Brush kabobs with dressing as you turn them.
Mix in anchovies, parsley, capers, onion, garlic, lemon juice, salt, and pepper.
Drizzle oil into sauce and mix.
Thread skewers with bluefish, green onions, and squash, beginning and ending with a piece of bluefish.
Brush kabobs with dressing.
Preheat the grill.
Set kabobs on the grid over ashen coals.
Grill kabobs about 6 minutes, turning once or twice.
Brush kabobs with dressing as you turn them.
Chef
