Grilled monkfish loins w roasted eggplant & poblano peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Whole monkfish loin |
| 1 | tablespoon | Ground cumin seed (whole seed preferred) |
| 1 | tablespoon | Hot Hungarian paprika |
| ½ | teaspoon | Cayenne pepper |
| ¼ | cup | Fresh cilantro sprigs, roughly chopped |
| 3 | Cloves garlic, finely chopped | |
| ¾ | pounds | Tiny baby eggplant, or purple Asian eggplant, cut in half |
| 4 | Fresh poblano peppers, quartered and seeded | |
| 4 | tablespoons | Olive oil |
| Salt and Pepper | ||
| 4 | Sprigs rosemary leaves, roughly chopped | |
| 2 | tablespoons | Pine nuts |
| 2 | tablespoons | Chili oil |
| 4 | Limes, quartered | |
| Salt and freshly ground black pepper to taste | ||
Directions
Combine the cumin, paprika, cayenne, cilantro, garlic, 1 tablespoon olive oil and monkfish in a large dish and marinate refrigerated from 1 to 2 hours before cooking. Rub the marinade well into the monkfish loin.
Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the eggplant and peppers lightly with the olive oil and place them skin-side-down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side until well grilled and cooked.
Remove to a warm platter and reserve while grilling the fish.
Season the monkfish loins with salt and pepper and grill the fish in the same indirect manner for 4 to 5 minutes on each side.
Serve the monkfish by carving into slices and sprinkling with the garnish of rosemary, pine nuts, chili oil and lime wedges.
Yield: 4 to 6 servings
NOTES : Cooking Live Recipe by: Cooking Live Show #CL8816 Posted to MC-Recipe Digest V1 #480 by Angele Freeman <jfreeman@...> on Feb 11, 1997.