Fish Kebabs With Pastis Mayonnaise
Updated Oct. 11, 2023
- Total Time
- 27 minutes plus 1 hour unattended
- Prep Time
- 20 minutes plus 1 hour unattended
- Cook Time
- 7 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1pound monkfish fillets
- 1sprig thyme
- 1sprig fennel leaves
- 6bay leaves
- ¼cup olive oil
- Juice of ½ lemon
- 4tomatoes
- 1large onion
- ¼pound bacon
- Coarse salt and freshly ground pepper to taste
- 1cup mayonnaise, preferably homemade with olive oil
- 2tablespoons pastis (Ricard or Pernod brand)
- 1teaspoon chopped fennel
- Salt and freshly ground pepper to taste
For the Pastis Mayonnaise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
871 calories; 80 grams fat; 13 grams saturated fat; 0 grams trans fat; 54 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 22 grams protein; 918 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut the monkfish into three-fourths-inch slices. Pull the thyme leaves off the sprig and chop up the fennel. Cut the bay leaves into thirds. Place the herbs in a bowl with the fish and add the oil and lemon juice. Stir and leave to marinate for one hour before cooking.
- Step 2
Cut the tomato and onion into wedges. Remove the rind from the bacon and cut it into one-inch pieces. Thread four skewers with the monkfish, pieces of bay leaf, bacon, tomato and onion. Chill until needed. Mix the pastis mayonnaise ingredients.
- Step 3
Preheat broiler or barbecue. Brush the kababs with some of the marinade and grill for about seven minutes, turning occasionally. Season with salt and pepper to taste. Serve with the mayonnaise, and a green salad.
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