Bluefish Kabobs With Italian Green Sauce
|Potato||1 Medium, peeled, quartered, boiled, drained|
|Anchovy fillets||3 , chopped|
|Minced fresh parsley||2 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)|
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.