Cape may monkfish brochettes for 4
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Monkfish, cut into 1-inch cubes |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Chopped parsley |
| 2 | 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 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