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Cape Shark Kebabs
2 pounds cape shark
1/4 cup olive oil
1/2 cup dry white wine
3 tablespoons lemon juice
1 teaspoon chopped fresh dill, or dried
1/2 teaspoon chervil
2 red, green or orange peppers -- cut 1 1/2" pieces
3 yellow summer squash -- sliced 1 1/2" pieces
Paprika -- to taste
Lemon wedges -- for garnish
Cut cape shark into 1-inch cubes, rinse with water and pat dry. Prepare marinade by mixing olive oil, white wine, lemon juice, dill and chervil in a dish large enough to hold the fish. Place fish into marinade and place into refrigerator for 1/2 hour to 1 hour.
Thread fish cubes onto skewers alternating fish with summer squash and peppers. Sprinkle kebabs with paprika and grill or broil for 10 minutes. Baste frequently with marinade.
Serve with lemon wedges and rice or pasta.
This recipe yields 6 servings.