Fish and Vegetables on a Stick Recipe
This mouthwateringly delicious recipe for Fish and Vegetables on a Stick is great to enjoy with your family and friends. This Fish and Vegetables on a Stick is indeed a great treat for any occasion or any time of the day. Give it a try and savor this wonderful recipe!
Ingredients
| Fillet sole | 1 pound, frozen | |
| MARINADE | 1/2 Cup (16 tbs) | |
| Mushroom caps - 4 | ||
| Bell peppers - 2 large, cut in squares | ||
| Cherry tomatoes | 16 | |
| Zucchini - 2 large, parboiled for 4 minutes, cut in chunks | ||
Directions
MAKING
1. With scissors cut sole into long strips and marinate for 30 minutes in the teriyaki marinade.
2. On bamboo skewers thread the sole strip alternating with mushroom caps and bell pepper squares.
3. On other skewers alternate zucchini and tomatoes and bell pepper squares to make an interesting design.
4. Broil sole kebabs for 5 to 7 minutes, 4 inches from flame turning once.
5. Broil tomato kebabs 3 to 4 minutes, 4 inches from the flame, turning once.
SERVING
6. Serve the kebabs with sauce and garnish as desired.
1. With scissors cut sole into long strips and marinate for 30 minutes in the teriyaki marinade.
2. On bamboo skewers thread the sole strip alternating with mushroom caps and bell pepper squares.
3. On other skewers alternate zucchini and tomatoes and bell pepper squares to make an interesting design.
4. Broil sole kebabs for 5 to 7 minutes, 4 inches from flame turning once.
5. Broil tomato kebabs 3 to 4 minutes, 4 inches from the flame, turning once.
SERVING
6. Serve the kebabs with sauce and garnish as desired.
Chef
