Email to Buny      

Fish/Seafood: Jerked Monkfish Kebabs

Source of Recipe

Eating Well, July/August 1997


List of Ingredients

2 tablespoons fresh lime juice
1 tablespoon jerk seasoning
2 teaspoons olive oil
2 teaspoons dark rum
1 teaspoon molasses
1 1/2 pounds monkfish
--gray membrane removed
--cut into 1 1/2-inch chunks
2 limes
- each cut into 6 wedges


Recipe

Prepare a charcoal fire or preheat a gas grill. In a medium bowl, blend 1 tablespoon lime juice, jerk seasoning, 1 teaspoon oil, 1 teaspoon rum and molasses. Add monkfish and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. In a small bowl, combine remaining 1 tablespoon lime juice, 1 teaspoon oil and 1 teaspoon rum. Set aside. Thread fish and lime wedges alternately onto 4 or 8 skewers. Discard marinade. Using a long-handled barbecue brush, coat the grill rack lightly with oil. Grill kebabs, turning occasionally, until fish is browned and cooked through, 7 to 8 minutes, basting with reserved sauce on cooked sides only. Serve immediately. Serves 4.