Nutritional Info

Nutrition Facts

Serving Size 1 (404g)

Calories 1096
Calories from Fat 785 (72%)
Amount Per Serving %DIV
Total Fat 87.3g 134%
Saturated Fat 29g 145%
Monounsaturated Fat 37.9g
Polyunsaturated Fat 20.4g
Trans Fat 0.0g
Cholesterol 87.6mg 29%
Sodium 2183.4mg 95%
Potassium 899.2mg 19%
Total Carbohydrate 39.8g 13%
Dietary Fiber 2.7g 11%
Sugars 0.5g
Protein 20.2g 40%

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Angler Fish Kabobs With Red Bell Peppers And Shrimp

100% would make this recipe again!
Recipe Description
The dense texture of angler fish makes it excellent for threading onto kabobs, and it also absorbs flavors very effectively when marinated.
Prep time
1 hr
Cook time
5 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
2   red bell peppers, seeded and cut lengthwise into 6 wedges
12 Ounce(oz)  angler fish tail
1/2   lime, juiced
1 Teaspoon(t)  red curry paste
1 Bunch(bn)  fresh cilantro, chopped, plus a few springs to garnish
8 Ounce(oz)  raw shelled or jumbo shrimp
2 Cup(c)  cooked rice
2 Cup(c)  stir fried vegetables

Preparation

Soak 12 bamboo skewers in cold water for at least 30 minutes. Meanwhile, arrange the red bell pepper wedges, skin-side up, on a cookie sheet and cook under a preheated hot broiler for 5-8 minutes, or until the skin is blackened. Let cool, then peel off the skin. Cut the flesh into 1-inch squares. Peel the gray membrane off the angler fish and discard. Cut down either side of the central bone to make 2 long pieces of fish. Cut into 1-inch cubes. Mix lime juice, curry paste, and cilantro together in a large bowl. Add the fish cubes and toss to coat in the mixture. Thread the red bell pepper wedges, angler fish, and shrimp alternately onto the bamboo skewers. Cover and let marinate in the refrigerator for 30 minutes. Cook the kabobs in a preheated ridged grill pan over medium-high heat or under a preheated medium-high broiler, turning occasionally, for 4-5 minutes, or until browned all over and cooked through. Garnish with cilantro sprigs and serve immediately over a bed of rice and stir-fried vegetables, if using.

Additional notes

Grill Favorite
5

These are my new favorite seafood kabobs to prepare on the grill. The smoky flavor of the barbecue is perfectly suited to the fish and shrimp.

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