1-1/2 pounds monkfish
1 lime -- quartered
1 small lemon -- quartered
=== 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
Instructions:
Marinade: In large glass bowl, whisk together lime juice, oil, Worcestershire
sauce, onion, garlic, cumin, lime rind, and pepper; set aside. Cut
monkfish into 1 1/2-inch chunks; add to marinade, tossing to coat.
Cover and refrigerate for 30 minutes. Remove monkfish from marinade,
reserving marinade. 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. Recipe Source: THE RANDOM HOUSE BARBECUE
AND SUMMER FOODS COOKBOOK by Margaret Fraser
