Red Snapper With Hummus
|Garlic||3 Clove (15 gm), minced|
|Onion||1 Small, sliced|
|Canned chickpeas||19 Ounce, juice included (1 Can)|
|Tahini||1⁄2 Cup (8 tbs) (Sesame Seed Paste)|
|Fresh lemon juice||1 Tablespoon|
|Red snapper fillets||1 1⁄4 Pound|
|Broccoli flowerets||1 Cup (16 tbs), blanched 2 minutes, drained|
|Canola oil||1⁄4 Cup (4 tbs) (For Brushing Skewers, Grid, And Fish)|
In a food processor fitted with a steel blade, puree garlic, onion, chick-peas, tahini, and lemon juice.
Preheat the grill.
Place skewers on the grid over ashen coals.
Grill about 6 minutes.
Turn skewers once or twice during grilling.
Fish will flake easily when tested with a fork and be firm to the touch.