Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds monkfish

  2. 1 lime -- quartered

  3. 1 small lemon -- quartered

  4. 1/4 cup lime juice

  5. 1/4 cup vegetable oil

  6. 4 teaspoons Worcestershire sauce

  7. 1 small onion -- minced

  8. 2 garlic cloves -- minced

  9. 1-1/2 teaspoons ground cumin

  10. 1 teaspoon grated lime rind

  11. 1/4 teaspoon freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. : Marinade: 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. Recipe Source: THE RANDOM HOUSE BARBECUE AND SUMMER FOODS COOKBOOK by Margaret


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