Monkfish En Brochette
|Lemon juice||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon|
|Monkfish fillet||1 Pound, cut into 1-inch pieces|
|Canned artichoke hearts||14 Ounce, drained and quartered|
|Vegetable cooking spray||1|
Combine first 5 ingredients in a large, shallow dish.
Add fish and artichoke quarters, tossing gently to coat.
Cover and marinate in refrigerator 30 minutes.
Remove fish and artichoke quarters from marinade, reserving marinade.
Place marinade in a small saucepan.
Bring marinade to a boil; reduce heat, and simmer 5 minutes.
Set marinade aside.
Thread fish and artichoke quarters alternately on 4 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack; cook 8 minutes or until fish flakes easily when tested with a fork, turning once and basting frequently with reserved marinade.