| Good Morning, Friday September 10, 2010 7:51 am |
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Grilled Monkfish
1 1/2 lb Monkfish
1 Lime, quartered
1 small Lemon, quartered
t = teaspoon
T = tablespoon
C = cup
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In large glass bowl, whisk together lime juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind, and pepper; set aside. Cut monkfish into 1 1/2-inch chunks; add to marinade, tossing to coat. Cover and refrigerate for 30 minutes.
Remove monkfish from marinade, reserving marinade. On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish. Cook brochettes on greased grill over medium-hot coals or on medium setting, turning twice and basting occasionally with marinade, for 10 to 12 minutes or until fish flakes easily when tested with fork.
Serves 4.
Marinade:
1/4 C Lime Juice
1/4 C Vegetable Oil
4 t Worcestershire Sauce
1 small Onion, minced
2 Garlic Cloves, minced
1 1/2 t ground Cumin
1 t grated Lime Rind
1/4 t freshly ground Black Pepper
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