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1 c Basil leaves
1 t Olive oil salt
15 Cherry tomatoes
1 Yellow pepper, in squares
2 T Lemon juice
4 Garlic cloves, minced
1/2 lb Flounder fillets, squared
12 Mushrooms, whole
1 Green pepper, cut in squares
Combine the basil, lemon juice, olive oil, garlic, salt and one tbs of water in a blender or food processor. Pulse until smooth. Alternate the fish and vegetables on the skewers. Brush the sauce on all sides. Place on a hot grill and cook until the fish flakes easily, about 5 minutes on each side.