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Ingredients:
1 1/2 lbs Monkfish
1 Lime, quartered
1 small Lemon, quartered
Marinade:
1/4 cup Lime Juice
1/4 cup Vegetable Oil
4 tsp Worcestershire Sauce
1 small Onion, minced
2 Garlic Cloves, minced
1 1/2 tsp ground Cumin
1 tsp grated Lime Rind
1/4 tsp freshly ground Black Pepper
Directions
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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