Recipe: Grilled Monkfish with Cumin and Lime

GRILLED MONKFISH WITH CUMIN AND LIME

1 1/2 pounds monkfish
FOR THE MARINADE:
1/4 cup lime juice
1/4 cup vegetable oil
4 teaspoons Worcestershire sauce
1 small onion, minced
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon grated lime rind
1/4 teaspoon freshly-ground black pepper
FOR THE BROCHETTES:
1 lime, quartered
1 small lemon, quartered

Cut monkfish into 1 1/2-inch chunks; set aside.

In large glass bowl, whisk together lime juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind, and pepper. Add monkfish to the marinade, tossing to coat. Cover and refrigerate for 30 minutes.

WHEN READY TO COOK:
Remove monkfish from marinade. (Pour marinade into a small saucepan, bring to a boil and simmer 2-3 minutes; set aside.)

On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish.

Cook brochettes on greased grill over medium-hot coals or on medium setting, turning twice and basting occasionally with marinade, for 10 to 12 minutes or until fish flakes easily when tested with fork.

Servings: 4-6
Source: The Random House Barbecue And Summer Foods Cookbook by Margaret Fraser