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Monkfish En Brochette Recipe
|Lemon juice||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon|
|Monkfish fillet||1 Pound, cut into 1-inch pieces|
|Canned artichoke hearts||14 Ounce, drained and quartered|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 761 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.2%
Saturated Fat 4.1 g20.4%
Trans Fat 0 g
Cholesterol 113.4 mg
Sodium 494.7 mg20.6%
Total Carbohydrates 67 g22.4%
Dietary Fiber 24.9 g99.8%
Sugars 10.4 g
Protein 81 g161.2%
Vitamin A 49.2% Vitamin C 278.6%
Calcium 28.5% Iron 53.6%
*Based on a 2000 Calorie diet
Add fish and artichoke quarters, tossing gently to coat.
Cover and marinate in refrigerator 30 minutes.
Remove fish and artichoke quarters from marinade, reserving marinade.
Place marinade in a small saucepan.
Bring marinade to a boil; reduce heat, and simmer 5 minutes.
Set marinade aside.
Thread fish and artichoke quarters alternately on 4 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack; cook 8 minutes or until fish flakes easily when tested with a fork, turning once and basting frequently with reserved marinade.