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Cape May Monkfish Brochettes For 4
1 lb Monkfish, cut into 1-inch cubes
1 tb Olive oil
2 tb Lemon juice
1 tb Chopped parsley
2 Garlic cloves, minced
1/2 ts Oregano
1/8 ts Pepper
16 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.