Ingredients: 1-1/2 pounds monkfish 1 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 garlic cloves, minced 1-1/2 teaspoons ground cumin 1 teaspoon grated lime rind 1/4 teaspoon freshly-ground black pepper 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. |