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Monkfish En Brochette

Heart.Foods's picture
Ingredients
  Lemon juice 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Paprika 3⁄4 Teaspoon
  Pepper 3⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Method: 
Tossed
Ingredient: 
Fish
Interest: 
Healthy

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Monkfish En Brochette Recipe