Oriental Grilled Kabobs with Green Onions
This recipe makes 4 servings
|Per serving, about:||-|
|total fat||3 g|
- Portion size: 4
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.
- 1 lb 1lbmonkfish filletmonkfish fillets
- 2 tbsp 2tbsplow-sodium soy sauce
- 2 tbsp 2tbspdry sherry
- 1 tbsp 1tbspoyster sauce
- 1-1/2 tsp 1-1/2tspminced gingerroot
- 1 tsp 1tsplemon juice
- 1 tsp 1tspsesame oil
- 1/4 tsp 1/4tsppepper
- 8 8green oniongreen onions
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.