Monkfish Kebabs
Monkfish Kebabs
Ingredients
- Grated zest and juice of 2 limes
- 1 tablespoon (15 ml) honey
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) peanut oil
- Hot pepper sauce, to taste
- 2 tablespoons (30 ml) fresh ginger, grated
- 1 1/2 lb (700 g) monkfish fillet cut into 16 cubes
- 4 long wood or bamboo skewers, soaked in water for 30 minutes
- Salt and pepper
- 1 fennel bulb
- 1 red or yellow bell pepper, cored and cut into 12 squares
- 1 red pear, unpeeled, cored and cut into 12 thin wedges
- Lime wedges
Instructions
- In a bowl, whisk together all the marinade ingredients. Add the fish and stir gently to coat. Refrigerate for at least 30 but no more than 45 minutes.
- Preheat the grill, setting the burners to high. Oil the grate.
- Cut off and discard the green parts of the fennel bulb. Cut the bulb in half. Cutaway and discard the hard core. Separate the layers of the bulb and cut them into pieces about the same size as the bell pepper squares. Blanch in boiling water, 1 or 2 minutes.
- Thread the fish, vegetables and pear on the skewers, alternating ingredients. Grill for 3 or 4 minutes per side, brushing with marinade. Season with salt and pepper. Serve with lime wedges.
Monkfish Kebabs