The combination of salmon and monkfish works very well in these fish kebabs with herbs. To serve 4:
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 3/4 pound (350 g) salmon fillet
- 1/2 pound (225 g) boned monkfish fillet
- 2 tablespoons freshly minced marjoram
- 2 tablespoons freshly minced tarragon
- 2 tablespoons freshly minced thyme
- 2 bay leaves
- 1/4 cup olive oil
- 1/3 cup orange liqueur
- 1 clove garlic
- Long wooden skewers
Preparation:
Skin the salmon fillet, pick out and discard the bones with a pair of tweezers, and cube it into 1-inch cubes. Cube the monkfish too.
Put the fish in a bowl, pour the liqueur over it, cover it with plastic wrap, and chill it for an hour in the fridge, giving the bowl a shake every now and again. While the fish is marinating, heat your grill.
Chop the herbs and the garlic. Put them in a bowl with the olive oil, season with salt and pepper, and mix well.
Drain the fish and put the pieces on the skewers, alternating salmon and monkfish. Grill the kebabs for about 10 minutes, turning them often. Serve the fish kebabs with the aromatized oil, and a white wine, for example a an Alcamo from Sicily.
Don't have a grill? Heat your oven to 400 F (200 C), arrange the skewers over a roasting pan (with the tips and tails of the kebabs on the lips of the pan, so the fish remains suspended, without touching the bottom of the pan), and roast them for about 10 minutes.
Yield: 4 servings fish kebabs
Put the fish in a bowl, pour the liqueur over it, cover it with plastic wrap, and chill it for an hour in the fridge, giving the bowl a shake every now and again. While the fish is marinating, heat your grill.
Chop the herbs and the garlic. Put them in a bowl with the olive oil, season with salt and pepper, and mix well.
Drain the fish and put the pieces on the skewers, alternating salmon and monkfish. Grill the kebabs for about 10 minutes, turning them often. Serve the fish kebabs with the aromatized oil, and a white wine, for example a an Alcamo from Sicily.
Don't have a grill? Heat your oven to 400 F (200 C), arrange the skewers over a roasting pan (with the tips and tails of the kebabs on the lips of the pan, so the fish remains suspended, without touching the bottom of the pan), and roast them for about 10 minutes.
Yield: 4 servings fish kebabs
