KEY WEST KABOBS BY SALLYE
Ingredients
- 1 lb
- haddock, cod or turbot fillets, cubed
- 2 small
- zucchini, sliced
- 2 medium
- sweet onion, quartered
- 12
- cherry tomatoes
- 1/2 tsp
- fresh basil leaves
- 2 Tbsp
- dry red wine
- 1/4 c
- barbecue sauce (link in comment below)
- 2 Tbsp
- olive oil
How to Make KEY WEST KABOBS BY SALLYE
- 1place zucchini and onion in microwave safe glass bowl with 1 teaspoon water.
Nuke at full power for 2 minutes, then drain liquid from bowl - 2Tear basil leaves into wine, oil and barbecue sauce and set aside
- 3Thread vegetables and fish on skewers until all ingredients have been used
Note: If you use bamboo skewers, soak in water for 30 minutes before using
Brush with barbecue sauce
Place on cookie sheet or broiler pan which is covered with parchment paper - 4Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
- 5Good sesrved with Jamaican me crazy rice and a crisp green salad.
Um, um, good.
