Oriental Grilled Kabobs with Green Onions
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 120 |
| pro | 18 g |
| total fat | 3 g |
| carb | 3 g |
Aquaculture salmon or Boston bluefish (pollock) are alternatives to the firm-fleshed monkfish. Soak wooden skewers in water for 30 minutes before using to prevent scorching. Serve kabobs on parsleyed, red pepper-studded rice with steamed broccoli or broccoflower.
Ingredients
- 1 lb monkfish fillets
- 2 tbsp low-sodium soy sauce
- 2 tbsp dry sherry
- 1 tbsp oyster sauce
- 1-1/2 tsp minced gingerroot
- 1 tsp lemon juice
- 1 tsp sesame oil
- 1/4 tsp pepper
- 8 green onions
Preparation
Cut fish into 1-inch (2.5 cm) chunks. In bowl, gently mix fish, soy sauce, sherry, oyster sauce, gingerroot, lemon juice, sesame oil and pepper. Let stand for 30 minutes or refrigerate for up to 1 hour.
Cut white and pale green parts of onions into 2-inch (5 cm) lengths; alternately thread with fish onto skewers, folding thinner pieces of fish when necessary to make even cubes. Broil on greased baking sheet or grill on greased rack over medium-high heat, turning once and brushing with marinade, for about 6 minutes or until fish flakes easily when tested with fork.
- Keywords : Main Course; Fish; Onions; Grill/Barbecue; Ginger;
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