Preparation / Directions:
Cut the monkfish into 1 1/2-inch cubes to make 16 cubes.
Combine all the ingredients for the marinade in a shallow bowl. Add the monkfish and marinate for 2 to 3 hours in the refrigerator, turning several times in the marinade. Prepare the charcoal grill.
To assemble the brochettes: Remove the monkfish from the marinade and set the marinade aside. Using 4 (10-inch) wooden skewers, thread the monkfish alternately with the onions and peppers; 4 pieces of fish, 3 pieces of onion, and 1 piece each of red, green, and yellow pepper per skewer. Sprinkle with coarse salt and pepper.
Brush the grill with vegetable oil. Place the brochettes over the hot coals and grill until lightly browned on each side, about 4 minutes total, or until just done, brushing with some of the reserved marinade. Be careful not to overcook.
Remove the brochettes from the grill and slide the fish and vegetables carefully off the skewers onto one side of each individual serving plate. Arrange avocado slices on the other side of the plates. Sprinkle the avocado with a little lime juice, olive oil, and salt and pepper. Garnish with a few radish sprouts and an optional sprig of fresh cilantro. Serve at once.
Note: the brochettes may be broiled instead of grilled. Place over a pan on the broiler rack 6 inches from the source of heat. Broil 2 minutes on each side, for a total of 4 minutes, or until just done. Do not overcook.
Recipe Source: PERLA MEYERS' ART OF SEASONAL COOKING by Perla Meyer