Grilled Monkfish With Cumin And Lime Recipe - Cooking Index
Grilled Monkfish With Cumin And Lime Recipe - Cooking Index
| 1 1/2 lbs | Monkfish | |
| 1 | Lime - quartered | |
| 1 | Lemon - quartered (small) | |
| Marinade | ||
| 1/4 cup | Lime juice | |
| 1/4 cup | Vegetable oil | |
| 4 teaspoons | Worcestershire sauce | |
| 1 teaspoon | Onion - minced (small) | |
| 2 | Garlic cloves - minced | |
| 1 1/2 teaspoons | Ground cumin | |
| 1 teaspoon | Grated lime rind | |
| 1/4 teaspoon | Freshly-ground black pepper |
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.
Source:
THE RANDOM HOUSE BARBECUE AND SUMMER FOODS COOKBOOK by Margaret Fraser
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