I went to school in Boston and used would sometimes go to Quincy Market on the weekends. There was a small takeout restaurant there that sold mouthwatering seafood and vegetable kabobs over a yummy rice pilaf. I've done my best over the years to emulate that flavor and the results are pretty tasty. Give it a try!
- 2 lbs firm ocean fish (Swordfish is the standard, but I've also used Salmon, Halibut, Shark, and others).
- 2 lbs mixed vegetables (tomatoes, onions, bell peppers, potatoes, etc.)
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream or Plain Yogurt
- 2 tsp paprika
- 2 tsp cumin
- 1 Lemon juiced
- 1 Lemon wedged
- 3 cups rice (uncooked) -- I use a mix of brown and white
- 3 1/2 cups chicken or vegetable broth
- 1 Tbsp fresh dill or cilantro chopped (optional)
- Cut the fish into 1 inch cubes
- Mix the mayonnaise, sour cream or yogurt, paprika, cumin, and the juice of the lemon together in a bowl.
- Coat each piece of fish in the mixture and put on skewer. Refrigerate for 2-4 hours.
- Cut vegetables, coat with mixture, and also skewer and let marinate for 2-4 hours. (hint: If you have a vegetable grilling basket you can use, then you do not need to skewer the vegetables.) Reserve any remaining mixture.
- Put rice and chicken or vegetable broth into a rice cooker and cook. Or cook on stove.
- Heat grill to medium high and place vegetables on grill. After vegetables have been grilling about 5 minutes, add the fish. Turn the fish once after about 4 minutes. Take off the grill after it has cooked 4 mintues on each side (cut to test if you think they may not be done).
- Mix any reserved mixture and the chopped fresh dill or cilantro into the rice.
- Place the grilled fish kabobs and vegetables on a serving platter and serve with fresh lemon wedges!
|Amount Per Serving||%DV|
|Serving Size 805g|
|Recipe makes 4 servings|
|Calories from Fat 487||35%|
|Total Fat 54.64g||68%|
|Saturated Fat 13.84g||55%|
|Trans Fat 0.0g|
|Total Carbs 144.44g||39%|
|Dietary Fiber 11.4g||38%|