Monkfish Kebabs

"I hear that the name actually comes from the poor monks who were given this delicacy by local fishermen because it was so ugly it was considered useless." George Stella

• 8 (8-inch) bamboo skewers
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh cilantro leaves, plus 4 sprigs, for garnish
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon minced fresh garlic
• 2 pounds fresh monkfish, cut into 1-1/2 inch squares
• 1 green bell pepper, seeded and cut into 1-1/2 inch squares
• 8 ounces whole small button mushrooms
• 1 lemon, cut into wedges, optional, for garnish

METHOD

Soak 8 bamboo skewers in water for 30 minutes to 1 hour. This will keep them from burning later.)

Whisk together the oil, lemon juice, cilantro, cumin, salt, pepper, and garlic in a bowl.

Transfer the marinade to the plastic bag with the monkfish cubes and shake to combine. Refrigerate for at least 30 minutes and up to 2 hours.

Preheat a grill or grill pan to high.

Remove the fish cubes from the marinade and the skewers from the water, and thread 3 pieces onto each skewer, alternating with red and green bell peppers and mushrooms, ending with a mushroom on top.

Place the skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Skewers are done in just 2 to 3 minutes on each side. Serve 2 skewers per plate and garnish with sprigs of fresh cilantro and lemon wedges, if desired.

Serves: 4 - 2 skewers each

back to grill & barbecue page - more recipes

this recipe from www.inmamaskithchen.com

Reprinted with permission from Eating Stella Style, © George Stella, published by Simon & Schuster click for book review

top of page