Grilled Monkfish

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By: The Homemakers Test Kitchen

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.

Ingredients

4 pieces monkfish (about 6 oz/175 g each)

1/4 cup (60 mL) minced shallot or onion

2 cloves garlic, minced

2 tbsp (30 mL) minced fresh mint

2 tbsp (30 mL) lime or lemon juice

1 tbsp (15 mL) extra-virgin olive oil

3/4 tsp (4 mL) salt

1/4 tsp (1 mL) pepper

Lime or Lemon wedges

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	171
Protein	25 g
Fat (total)	6 g
Carbohydrate	3 g
Cholesterol	42 mg
Sodium	463 mg
Calcium	2 % RDI
Iron	6 % RDI
Vitamin A	3 % RDI
Vitamin C	5 % RDI
Folate	7 % RDI

Also in this menu:

Healthy eating made easy

Source

Homemakers Magazine: Summer 2004

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