Provençal Fish Kabobs Recipes

FISH KABOBS

Steps:

• Cut the first three ingredients into 2 inch cubes.
• Soak wooden skewers for a few hours or overnight in water.
• Marinade fish and veggies for 4+ hours .
• Skewer and grill over medium heat for about 3 minutes.
• Turn and repeat.

SWORDFISH KABOBS WITH PASTA PROVENçAL

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Cut the swordfish into 1-inch cubes. Quarter the onion and separate it into leaves. Place the fish and onion in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes. TO MAKE THE PASTA: In a large sauté pan over medium-high heat, warm the oil and cook the onion until translucent, 2 to 3 minutes. Add the garlic and pepper flakes and cook for 1 to 2 minutes more. Add the wine and tomatoes bring to a boil, then reduce heat to a simmer. Keep warm over low heat. In a large pot of boiling salted water cook the pasta according to the package directions until al dente. Drain and pour into the sauté pan. Toss to combine. Add the basil and season with salt and pepper. Set aside over very low heat. Remove the swordfish and onion from the bag and discard the marinade. Thread the pieces alternately onto skewers. Grill over Direct Medium heat until the swordfish is cooked through but still moist, 6 to 8 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the pasta.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SOUTH BEACH FISH KABOBS

Steps:

• Combine the olive oil, lime juice and dijon mustard in a small mixing bowl.
• Add fish cubes to the marinade, cover and place in refrigerator; marinate for 15 minutes turning once to coat.
• Meanwhile clean, core and cut your veggies.
• Thread skewers with veggies and fish, 4 pieces of fish per skewer, and brush kabobs with leftover marinade.
• Preheat broiler and place the kabobs on a broiler pan.
• Broil about 4 inches from heat for about 6-8 minutes turning once and brush on more marinade when turning.
• Feel free to grill them also.

COD PROVENçAL

Steps:

• Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals. Lay the fish in a shallow dish and sprinkle both sides of the fillets with the salt and some freshly ground black pepper. Set aside or chill overnight, see box, far right.
• Deseed and finely slice the peppers, then finely grate the garlic and lemon zest over the peppers. Carefully slice the fennel on a mandolin, or as finely as possible with a sharp knife, then tip half the fennel into a bowl of iced water and set aside.
• Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper. Heat 2 tbsp of olive oil in a large non-stick pan, cook the fish, skin side down, for 4 mins until the skin is crisp and browned, then remove from the pan.
• Put 1 tbsp more oil into the pan. Fry the fennel and the marinated peppers together for 4-5 mins until soft and starting to brown. Throw in the tomatoes and the balsamic vinegar, then continue to cook for 2-3 mins until they soften and release their juices. Scatter over the olives, capers and herbs, then toss everything together.
• Nestle the fish fillets, skin side up, among the vegetables, then lower the heat and simmer, uncovered, for 5-6 mins until the fish is just cooked through. Lift the fish from the pan and give the sauce a final simmer and stir, then turn off the heat. This dish is better served warm rather than hot, so don't worry about the vegetables or fish resting before you serve.
• Drain the reserved fennel and pat dry with kitchen paper. Toss with the juice from half the grated lemon, 2 tbsp olive oil and the anchovies. To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and top with a neat bundle of fennel salad. Drizzle everything with a touch more oil, then scatter with the small basil leaves.

PROVENçAL FISH KABOBS

Steps:

• Mix vinegar, oil, tarragon and thyme in shallow nonmetal dish or heavy-duty resealable plastic bag. Add fish, stirring to coat with marinade. Cover dish or seal bag and refrigerate 20 minutes. Brush grill with vegetable oil. Heat coals or gas heat for direct heat. Remove fish from marinade reserve marinade. Cut eggplant into 1-inch slices cut slices into fourths. Thread fish, eggplant, tomatoes and mushrooms alternately on each of six 15-inch skewers, leaving space between each. Thread 1 clove garlic on end of each skewer. Cover and grill kabobs 5 to 6 inches from medium heat 12 to 15 minutes, turning and brushing 2 to 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade.1 Serving: Calories 170 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 30mg Sodium 40mg Carbohydrate 11g (Dietary Fiber 3g) Protein 19g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FISH PROVENCALE

Steps:

• Thaw fish, if frozen.
• Sprinkle each fillet with salt& pepper.
• Roll up fillets& secure with tooth pick.
• Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes.
• Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil.
• Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily.
• Remove fish to a platter, cover& keep warm.
• Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups.
• Combine water& corn starch& add to skillet.
• Cook, stirring constantly,'til mixture is thickened& bubbly.
• Spoon sauce over fish.

WHITE FISH PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place fish fillets in a oven safe baking dish.
• Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
• Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
• Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
• Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
• Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
• Bake with a foil tent for 15 minutes or until fish is white and flakey.