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.
Serving size: Complete recipe
Calories 761 Calories from Fat 221
% Daily Value*
Total Fat 25 g38.2%
Saturated Fat 4.1 g20.4%
Trans Fat 0 g
Cholesterol 113.4 mg37.8%
Sodium 494.7 mg20.6%
Total Carbohydrates 67 g22.4%
Dietary Fiber 24.9 g99.8%
Sugars 10.4 g
Protein 81 g161.2%
Vitamin A 49.2% Vitamin C 278.6%
Calcium 28.5% Iron 53.6%
*Based on a 2000 Calorie diet