Shark and Vegetable Kebabs

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

30 ml (2 tbsp) commercial tomato pesto
15 ml (1 tbsp) Dijon mustard
45 ml (3 tbsp) freshly squeezed lemon juice
125 ml (1/2 cup) olive oil
550 g (1 1/4 lb) shark, in 2.5 cm (1 in) cubes
8 wooden skewers, soaked in water for 30 minutes
1 orange pepper, in 3.8 cm (11/2 in) squares
1 yellow pepper, in 3.8 cm (11/2 in) squares
1 red onion, in 3.8 cm (11/2 in) squares
16 cremini mushrooms
8 cherry tomatoes
Salt and freshly ground pepper, to taste

Directions

  1. In a sealable plastic bag, combine the pesto, mustard, lemon juice and olive oil. Add the shark pieces and marinate for 30 minutes in the refrigerator.
  2. Preheat the barbecue.
  3. Drain the fish cubes, reserving the marinade. Assemble the kebabs, alternating fish and vegetables. Brush with the marinade and season with salt and pepper to taste.
  4. Grill about 8 minutes, turning occasionally.
  5. Serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2616