Monday, April 4, 2011

Monkfish En Brochette

1 pound of monkfish, cut into cubes
1 T herbes de Provence
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup white wine
salt and freshly ground black pepper
2 lemons, 1 cut in thin slices, 1 cut into wedges

Preparing the monkfish:
Soak wooden skewers at least one hour before grilling.

Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the cubes of monkfish in a bowl, and refrigerate to marinate at least an hour.

Preheat a grill. Season the fish with salt and pepper. Place 3 cubes on each skewer, with a thin slice of lemon in between each cube.

Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.


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