Monkfish Kabobs w/ Mixed Vegetables
MAKES 4 SERVINGS
2 Tbsp light molasses
1 cup dry white wine
1 1/2 lb monkfish fillet, skin and dark membrane removed
8 cherry or miniature pear tomatoes
1 red bell pepper, seeded and cut into 1-inch squares
1 small red onion cut into 1 inch chunks
2 large portobello mushrooms, brushed clean, stemmed and sliced into 1/2 inch thick pieces
1/4 cup + 2 Tbsp extra-virgin olive oil
Coarse salt and ground pepper
4-8 thick slices coarse bread
1 clove garlic, halved
1 lemon, quartered
4 wooden skewers, soaked for 20 minutes, or metal skewers
Prepare charcoal or gas grill for direct grilling over medium-high heat.
In a bowl, mix molasses and wine. Cut monkfish into 1 1/2 inch cupes and add to the bowl. Turn to coat. Let stand at room temperature for 20 minutes.
Drain the monkfish. Alternately thread cherry tomatoes, bell pepper, onion, mushroom and monkfish onto each skewer. Brush kabobs with 2 Tbsp of olive oil, season with salt and pepper.
Grill monkfish kabobs directly over heat. Brown on all sides, until the fish is opaque throughout, about 5 minutes. Toast slices of bread, rub them with the halved pieces of garlic, and brush with olive oil. Serve garnished with lemon quarters.
Note: You can use other fish such as: Salmon, Mahi Mahi, Shark, Swordfish or Halibut. You can also use shellfish like Shrimp or Scallops.