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July 1999 Issue
Thymus -- Thyme
by Rossana S. Tarantini
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Monkfish Kabobs in Thyme and Oregano Marinade

The flavour of these kabobs will put you in mind of the Mediterranean and balmy summer days by the sea.
  • 1 1/2 lb skinless, boneless monkfish tails
  • 12 large fresh bay leaves
  • 16 to 24 button mushrooms
  • 5 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 tbsp minced thyme leaves
  • 2 tbsp minced oregano leaves
  • 2 tbsp lemon juice
  • salt and freshly ground black pepper
If you're using wooden skewers, you will need to soak them in water for at least an hour to prevent them from burning. You'll need approximately 8 - 12 skewers in all.

Remove any membrane from the monkfish with a sharp knife. Cut the tails into 1 inch cubes and put them in a shallow dish -- a zipper closure bag also works well. Combine all the ingredients for the marinade, pour over the fish and mix well to ensure that all of the fish is well coated. Refrigerate at least one hour.

To make the kebobs, thread the monkfish alternately with the mushrooms and wrap a bay leaf around one fish cube on each kebob. (If fresh bay leaves are unavailable, they can be left out.) Barbecue or broil four minutes on each side, until the fish is cooked through, basting with leftover marinade throughout.

  • Yields: 4 servings
  • Preparation Time: 1 1/2 hours including marinating time
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