For the Mako
� 2 lbs. Mako or other firm fish, cut into 2-inch pieces
� 1 head caramelized garlic � see link
� 1 Tbsp. lite soy sauce
� 2 Tbsp. ginger, chopped
� 2 Tbsp. sesame oil
� 4 sourdough rolls

For the Slaw
� 4 cups savoy cabbage, shredded fine
� ? of a red cabbage, shredded
� 2 green onions, chopped
� 2 Tbsp. cider vinegar
� 1 carrot shredded
� 2 Tbsp. honey
� ? cup vegetable or chicken broth
� 1 tsp. sesame oil
� pinch five spice


1. Marinate the fish in garlic, soy sauce, ginger and sesame oil for two hours. Thread onto skewers.

2. Preheat grill to high. Grill the skewers 3-4 minutes on each side, or until done.

3. Heat vinegar, honey, broth, sesame oil and five spice over medium heat. Add cabbage, green onions and carrots. Cook until cabbage begins to wilt. Serve immediately with Mako Kebobs on sourdough rolls.

Because of its firm flesh Mako can withstand the high heat of the grill. George Hirsch serves it with an Asian flare.

Mako Kebobs with Slaw
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