Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Monkfish; cut in 1-in cubes |
1 tablespoon | Olive oil |
2 tablespoons | Lemon juice |
1 tablespoon | Parsley; chopped |
1 \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 4-6 inches from moderately hot coals. Grill 8-10 minutes. 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. (American Seafood Institute) Submitted By MICHELLE HOWE On 07-06-95