Monkfish Kebabs

* Exported from MasterCook *

MONKFISH KEBABS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Monkfish
1 Red or 1 green pepper
-----FOR THE MARINADE-----
Juice of a lemon
4 tb Olive oil
1 Clove of garlic
Salt and Pepper
1 t Freeze-dried rosemary or
-Fresh sprigs

Cut fish into 1 inch cubes. wash pepper and deseed it.
Cut into 1 inch pieces. To make marinade, mix olive
oil, lemon juice, crushed clove of garlic and rosemary
in a glass or china bowl. Do not use metal. Add salt
and pepper. Put in fish, turning occasionally. Keep in
marinade in fridge for 90 minutes to 2 hours. It can
stay in the marinade for up to six hours, but not
longer. When you're ready to cook kebabs, put fish on
to skewers, not more than 3 or 4 cubes on each skewer,
with pieces of pepper between each cube. Begin and end
with pepper. Make sure all the pieces touch, but don't
squash together. Push all up to sharp end, leaving a
long handle to hold easily under grill or on barbecue.
Line grill with foil - saves washing up! - and grill
for 5 to 6 minutes a side. Do not put them too close
to the heat - they will burn on the outside before
they are cooked inside - these cubes are really meaty.
They should take about 10 to 12 minutes to cook
properly so they are succulent inside with wonderful
borwn crispy bits on the outside. Serve with a rice
pilau or even just crusty bread with some lemon juice
to squeeze over them.

Source: Michael Barry, Yes! Magazine



- - - - - - - - - - - - - - - - - -