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Combine the cumin, paprika, cayenne, cilantro, garlic, 1 Tbsp olive oil and monkfish in a large dish and marinate in refrigerator for 1 to 2 hours before cooking. Rub the
marinade well into the monkfish loin. Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the
eggplant and peppers lightly with the olive oil and place them skin-side-down on the opposite side of the grill, not over direct heat. Roast 4 to 5 minutes on each side until well grilled and cooked.
Remove to a warm platter and reserve while grilling the fish. Season the monkfish loins with salt and pepper and grill the fish in the same indirect manner for 4 to 5 minutes on each side. Serve the
monkfish by carving into slices and sprinkling with the garnish of rosemary, pine nuts, chili oil and lime wedges. Serves 5 to 6.
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