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Monkfish Provençal Kebabs

Yield 4 servings

Ingredients

  • 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

How to Make It

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

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

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