Tarragon Monkfish Kabobs
Servings: 6
Ingredients:
-
3 tbsp (45 mL) dry white wine
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) minced oil-cured black olives
1 tbsp (15 mL or 1/2 teaspoon dried) chopped fresh tarragon or basil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1-1/2 lb (750 g) 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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