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Cape May Monkfish Brochettes

1 lb Monkfish; cut in 1-in cubes
1 tb Olive oil
2 tb Lemon juice
1 tb Parsley; chopped
1 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 4-6 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)

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