LANGOSTA DEL POBRE
Serves 4

2 lbs monkfish tail, skinned, boned and cut into 1 1/2 inch slices
6 garlic cloves crushed
2 tb olive oil
salt and pepper to taste
1 tb Paprika
1/2 cup dry white wine

Put the monkfish slices in a bowl. Mix together the garlic, 1 tb olive oil, salt, pepper, wine and paprika and coat the fish slices all over. Marinade for 1 hour. Grill the fish in the George Foreman Grill, following the manufacturers instructions. Also you might use a commercial grill, using butter, parsley, some
salt and 1 crushed garlic. With this mix you can brush the monkfish slices while grilling. Serve with whatever you serve the lobster with (salad, potatoes, pasta, etc...)Look at the Whats for Dinner Board for a recipe with Ali Oli.

Buen provecho!