Cape may monkfish brochettes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Monkfish; cut in 1-in cubes |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Parsley; chopped |
| 1 | Garlic cloves; minced | |
| ½ | teaspoon | Oregano |
| ⅛ | teaspoon | Pepper |
| 16 | Cherry tomatoes | |
Directions
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