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Low Fat Jerked Monkfish Kebabs Recipe
Ingredients
2 tablespoons fresh lime juice
1 tablespoon jerk seasoning
2 teaspoons olive oil
2 teaspoons dark rum
1 teaspoon molasses
1 1/2 pounds monkfish, gray membrane removed , cut into 1 1/2-inch chunks
2 limes – each cut into 6 wedges
Method
Prepare a charcoal fire or preheat a gas grill.
In a medium bowl, blend 1 tablespoon lime juice, jerk seasoning, 1 teaspoon oil, 1 teaspoon rum and molasses.
Add monkfish and toss to coat.
Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
In a small bowl, combine remaining 1 tablespoon lime juice, 1 teaspoon oil and 1 teaspoon rum.
Set aside.
Thread fish and lime wedges alternately onto 4 or 8 skewers.
Discard marinade.
Using a long-handled barbecue brush, coat the grill rack lightly with oil.
Grill kebabs, turning occasionally, until fish is browned and cooked through, 7 to 8 minutes, basting with reserved sauce on cooked sides only.
Serve immediately.
Makes 4 servings.
Calories per serving; 25 grams protein; 5 grams fat 0 gram saturated fat; 3 grams carbohydrate; 65 mg sodium; 42 mg cholesterol; 0 grams fiber
