Monkfish Provençal Kebabs

Coastal Living
4 servings


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2 tablespoons white wine vinegar
1/4 cup minced dried tomatoes in oil
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds monkfish, cut into pieces
1 small eggplant, cubed
1 (8-ounce) package fresh mushrooms


Stir together first 8 ingredients in a large bowl. Gradually whisk in olive oil in a slow, steady stream until blended.

Alternately thread monkfish, eggplant, and mushrooms onto 8 (8-inch) skewers; brush with sauce. Cover and chill 30 minutes.

Grill, covered with lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until done.

Created date

September 2002