“A recipe from Ricardo. In the recipe, it asks for monkfish and not fillets but food wouldn't recognize. To prepare the monkfish, completely remove the reddish membrane.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 cup citrus liqueur
  • 1 orange, juice and zest of
  • 2 limes, juice of
  • 2 tablespoons sugar
  • 1 12 lbs monkfish fillets, cut into of 2 . 5-cm (1-inch)
  • 1 tablespoon fresh cilantro, finely chopped
  • salt and pepper
  • 8 -10 small wooden skewers, soaked in water for 30 minutes or 8 -10 small metal skewers

Directions

  1. In a saucepan, bring the liqueur, citrus zest and juice and sugar to a boil. Reduce until mixture is slightly syrupy.
  2. Preheat the grill, setting the burners to high. Oil the grate.
  3. In a bowl, toss the fish in half the citrus sauce. Insert three cubes of monkfish on each skewer. Season with salt and pepper.
  4. Grill the skewers for 1 to 2 minutes per side.
  5. Place the skewers on a serving platter and brush with the remaining citrus sauce. Sprinkle with cilantro. ?.

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