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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. Serves 4.
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