KEY WEST KABOBS BY SALLYE

2
sallye bates

By
@grandedame

You may use different vegetables for variation.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
25 Min
Cook:
15 Min
Method:
Broil

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

Step-by-Step

  1. place zucchini and onion in microwave safe glass bowl with 1 teaspoon water.

    Nuke at full power for 2 minutes, then drain liquid from bowl
  2. Tear basil leaves into wine, oil and barbecue sauce and set aside
  3. Thread 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
  4. Broil approximately 6" from heat for approximately 5 minutes per side until fish is cooked through
  5. Good sesrved with Jamaican me crazy rice and a crisp green salad.

    Um, um, good.

Printable Recipe Card

About KEY WEST KABOBS BY SALLYE

Course/Dish: Fish Seafood Appetizers
Main Ingredient: Fish
Regional Style: Caribbean



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