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| General Category : Main Course |
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| Food Group : Fish |
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| Preparation Method : Grill |
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| Because of its firm texture and lobsterlike taste, monkfish makes a fine fish for the grill. You can substitute other fresh herbs, such as basil, tarragon or coriander for the mint if desired. Filipino Pickled Slaw (see recipe link at bottom of page) and corn on the cob make excellent accompaniments. |
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Ingredients
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4 pieces monkfish (about 6 oz/175 g each) |
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1/4 cup (60 mL) minced shallot or onion |
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2 cloves garlic, minced |
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2 tbsp (30 mL) minced fresh mint |
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2 tbsp (30 mL) lime or lemon juice |
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1 tbsp (15 mL) extra-virgin olive oil |
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3/4 tsp (4 mL) salt |
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1/4 tsp (1 mL) pepper |
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Lime or lemon wedges |
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Preparation
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Place fish in glass dish; sprinkle with shallots, garlic, mint, lime juice, oil, salt and pepper. Turn fish to coat evenly. Marinate at room temperature for at least 20 minutes or refrigerate for up to 2 hours.
Grill on greased grill over medium-high heat, turning once, until fish flakes easily when tested, about 10 minutes per inch (2.5 cm) of thickness. Serve with lime wedges.
Makes 4 servings.
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Nutritional information
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| Per serving: about 171 cal, 25 g pro, 6 g total fat (0 g sat. fat), 3 g carb, 0 g fibre, 42 mg chol, 463 mg sodium. % RDI: 2% calcium, 6% iron, 3% vit A, 5% vit C, 7% folate. |
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Source
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Homemakers Magazine: Summer 2004
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