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.
- Portion size 4 servings
- 1 lb monkfish fillet
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon oyster sauce
- 1 1/2 teaspoon minced gingerroot
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 8 green onion
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.
Nutritional facts Per serving, about:
- Protein 18 g
- Calories 120.0
- Total fat 3 g
- Total carbohydrate 3 g