Grilled Monkfish With Cumin And Lime

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Monkfish
1		Lime - quartered
1		Lemon - quartered (small)
		Marinade
1/4 cup	59ml	Lime juice
1/4 cup	59ml	Vegetable oil
4 teaspoons	20ml	Worcestershire sauce
1 teaspoon	5ml	Onion - minced (small)
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Grated lime rind
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.