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Bluefish Kabobs With Italian Green Sauce

Kebab.King's picture
Ingredients
  Potato 1 Medium, peeled, quartered, boiled, drained
  Anchovy fillets 3 , chopped
  Minced fresh parsley 2 Tablespoon
  Capers 1 Tablespoon
  Green onions 2 , minced
  Garlic 2 Clove (10 gm), minced
  Fresh lemon juice 1 Tablespoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
  Bluefish 1 Pound, cut into 1 1/ 2 inch chunks
  Green onions 4 , trimmed, cut in 1 1/ 2 inch pieces
  Pattypan squash 8 , parboiled for 2 minutes, drained, cut into half crosswise
  Low calorie italian salad dressing 5 Ounce (1/4 Bottle)
  Canola oil 1 Tablespoon (For Brushing Skewers And Grid)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

To prepare sauce, mash potato in a mixing bowl.
Mix in anchovies, parsley, capers, onion, garlic, lemon juice, salt, and pepper.
Drizzle oil into sauce and mix.
Thread skewers with bluefish, green onions, and squash, beginning and ending with a piece of bluefish.
Brush kabobs with dressing.
Preheat the grill.
Set kabobs on the grid over ashen coals.
Grill kabobs about 6 minutes, turning once or twice.
Brush kabobs with dressing as you turn them.

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