Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Monkfish, cut into 1-inch cubes |
1 tablespoon | Olive oil |
2 tablespoons | Lemon juice |
1 tablespoon | Chopped parsley |
2 \N | Garlic cloves, minced |
½ teaspoon | Oregano |
⅛ teaspoon | Pepper |
16 \N | Cherry tomatoes |
Combine olive oil, lemon juice, parsley, garlic and seasonings in a shallow dish. Add monkfish cubes, toss to coat. Cover and refrigerate 1 hour. Drain fish, reserving marinade. Alternate monkfish and tomatoes on 4 skewers. Place skewers on a lightly oiled grill, approximately 4 to 6 inches from a moderately hot coals.
Grill 8 to 10 minutes, basting with marinade. Turn once to cook evenly. Monkfish is done when firm and opaque. (Or microwave on HIGH about 4 minutes. Allow to stand 5 minutes before serving.) Include squares of green pepper and serve with yellow rice.
From: New Jersey Department of Agriculture Shared by: Pat Stockett