Barbecue Monkfish Kebab
Good
morning.... today is so cold, because it was in a pretty heavy rain flush.
Might be a little warm up when we cook, the menu is special enough Monkfish
Kebabs Barbecue. J
The
food is very suitable one we enjoy in the cool morning or during the day can
also be accompanied with a green salad and bread. Let's try... and the
following materials are needed to make
Barbecue Monkfish
Kebabs - to 4 servings
- 1 kg monkfish fillet, cut into large chunks
- 12 tablespoons olive oil
- 3 large garlic cloves, thinly sliced
- 1 tsp dried chili flakes
- 4 tbsp white wine vinegar
- 1 tbsp finely chopped parsley
- 3 tbsp lemon juice
How
to make it fairly easy and does not take so long. The first is a light barbecue
and wait until it is really hot before you start cooking.
Thread
the monkfish into 4 metal skewers. Making use seasoning 6 tablespoons olive
oil, lemon juice, 3 tablespoons white wine vinegar and 1 teaspoon salt. This
brush lightly over the kebabs and barbecue until browned and cooked fish. Keep
brushing with condiments such as fish chef.
Put
6 tablespoons olive oil, garlic and dried chili into a small saucepan and heat
over a high heat until the garlic turns golden (but do not let it go brown
because it will turn bitter). Remove the heat and stir in parsley, 1 tbsp white
wine vinegar and ½ tsp salt. Drizzle over the fish and serve.
To
the right beverage to complement that glass of cold Txakoli, or perhaps
Albarino from Galicia as a replacement if you are quite difficult to find.
Enjoy
J
Barbecue Monkfish Kebab
9 out of 10 based on 10 ratings. 9 user reviews.
Di terbitkan pada :Wednesday, June 18, 2014
Categories:
Barbecue,
food,
Spanish Cuisine
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