Grilled Monkfish With Cumin And Lime

Course : Grilling
Serves: 4
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1 1/2 pounds monkfish
1 medium 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 cloves garlic -- minced
1 1/2 teaspoons ground cumin
1 teaspoon grated lime rind
1/4 teaspoon freshly-ground black pepper

Preparation / Directions:

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

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