Grilled Monkfish Kebabs

1 lb trimmed monkfish or any other firm-textured white fish, cut into 1-inch cubes
1 loaf DLM Ciabatta or DLM French Baguette, cut into large cubes
4 rosemary sprigs, leaves stripped
1 clove garlic, peeled and minced
6 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 wooden skewers or rosemary sprigs, soaked in water
Salt and pepper to taste
8 strips DLM Uncured Bacon
3 Tbsp Aunt Angie's Balsamic Vinegar of Modena

Place monkfish chunks in a large bowl. Add bread cubes and mix. Strip rosemary stems except for the top 1/2 inch of the stem. Chop rosemary leaves very fine. Add in the garlic and keep chopping until well combined and minced fine. Place rosemary-garlic mixture in a small bowl. Add olive oil and mix to combine. Pour mixture over the monkfish and bread. Toss to coat all pieces. If using rosemary stalks as skewers, cut the bottom tip at an angle so you have a point that will easily slide through the fish. Otherwise use regular wooden skewers to make the kebabs. Place one piece of monkfish, then a piece of bread, repeating two more times so you have 3 pieces of each on a skewer. Season with salt and pepper. Loosely wrap bacon strips around each kebab, tucking down in between the fish and the bread. Place kebabs on the grill and cook for approximately 5 minutes on each side or until the bread is toasted and the fish is white and cooked through. These can also be made in the oven. Preheat oven to 400°F. Place the kebabs on a baking sheet and bake for 15 to 20 minutes or until the bread is golden brown. When kebabs are finished cooking, either on the grill or in the oven, drizzle them with balsamic vinegar and serve.

Makes 4 servings

Per serving: 516 calories; 43g total fat; 15g saturated fat; 59mg cholesterol; 397mg sodium; 9g total carbohydrates; 1g dietary fiber; 22g protein;

Allergy Warning: Contains FishContains Wheat

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