Cusk And Garlic Bread Kabobs
|Brussels sprouts||12 , thawed (Fresh Or Frozen)|
|Carrots||4 Medium, cut into 1 1/2-inch pieces|
|Cusk fillet/Monkfish fillets/ swordfish steaks||1 Pound|
|French bread cubes||16 (1/12 Inch)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Snipped parsley||1 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
Cut any large 3brussels sprouts in half.
In a covered saucepan cook carrots in a small amount of boiling water for 3 minutes.
Add Brussels sprouts.
Return to boiling; reduce heat.
Cook, covered, about 7 minutes more or till nearly tender.
Measure thickness of fish.
Remove skin and bones from fish.
Cut fish into 1-inch pieces.
For fish kabobs, use 2 long skewers or 4 short skewers and alternately thread Brussels sprouts, carrots, and fish, leaving about 1/4 inch of space between pieces.
For bread kabobs, use 2 long or 4 short skewers and thread bread cubes, leaving about 1/2 inch of space between pieces.
Combine butter or margarine, parsley, garlic, and pepper.
Place fish and bread kabobs on an un-greased rack of an unheated broiler pan.
Brush with half of the butter mixture.
Broil 4 inches from the heat till fish is done and bread is toasted, turning kabobs over once during broiling.
Brush kabobs with the remaining butter mixture before serving.