Zesty Monkfish Skewers
Once known as "poor man's lobster," monkfish takes wonderfully to the grill. It holds up to the heat without falling apart yet remains tender and flavorful.
- 1 1/2 lb monkfish
- 2 limes
- 1 jalapenño
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper, to taste
- Chop the monkfish into 1 inch cubes.
- Juice the limes, and process the juice along with the olive oil, jalapeño, and garlic in a food processor. Add a little salt and pepper, if desired as well.
- Pour this mixture over the fish and let marinate at room temperature for 20 minutes, or cover and refrigerate for 1 hour.
- Meanwhile, soak the skewers, if you're using wooden ones. Preheat the grill to medium. Monkfish is best when thoroughly cooked, so we want a temperature that will cook the inside without drying the outside.
- Place the monkfish cubes on the skewers. Sprinkle with salt and pepper, if desired. Grill for about 3 to 4 minutes on each of the cube's 4 sides. When cooked through, the monkfish will be browned and tender.
- Serve right away and enjoy!