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Tarragon Monkfish Kabobs

By The Canadian Living Test Kitchen

Tested till perfect

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Tarragon Monkfish Kabobs

This recipe makes 6 servings

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Ingredients

  • 3 tbsp dry white wine
  • 3 tbsp olive oil
  • 2 tbsp minced oil-cured black olives
  • 1 tbsp chopped fresh tarragon or fresh basil
  • 2 cloves of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1-1/2 lb monkfish fillets

Preparation

In large bowl, whisk together wine, oil, olives, tarragon, garlic, salt and pepper. Cut fillets into 1-1/2-inch (4 cm) chunks; add to bowl and toss gently to coat. Leaving 1/4-inch (5 mm) between chunks; thread onto 6 skewers.

Place on greased grill over medium-high heat; close lid and cook, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork.

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