Grilled Brochettes Of Monkfish In Tangerine-Spice Marinade

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/4	pounds	trimmed monkfish
		=== marinade ===
2	teaspoons	finely minced fresh ginger
1	teaspoon	garlic
1	teaspoon	grated rind of 1 tangerine
1	medium	tangerine -- juice only
1	medium	lime -- juice only
2	tablespoons	light soy sauce
2	tablespoons	olive oil
1	tablespoon	oriental sesame oil
2	tablespoons	finely minced fresh cilantro
1	medium	jalapeno pepper -- with seeds, finely minced
		=== brochettes ===
1	large	onion -- cut into 1 inch squares
1/2	medium	red bell pepper -- cut into 1 inch squares
1/2	medium	green bell pepper -- cut into 1 inch squares
1/2	medium	yellow bell pepper -- cut into 1 inch squares
1	teaspoon	coarse salt
1	teaspoon	coarsely ground black pepper
2	tablespoons	vegetable oil -- for brushing
		=== garnish ===
1	medium	ripe avocado -- peeled, halved, and cut 1/4 inch slices
1	medium	lime -- juice only
2	tablespoons	olive oil
1	teaspoon	salt
1	teaspoon	black pepper -- freshly ground
1	bunch	radish sprouts
1	sprigs	fresh cilantro -- optional

Preparation:

Cut the monkfish into 1 1/2-inch cubes to make 16 cubes. Combine all the ingredients for the marinade in a shallow bowl. Add the monkfish and marinate for 2 to 3 hours in the refrigerator, turning several times in the marinade. Prepare the charcoal grill. To assemble the brochettes: Remove the monkfish from the marinade and set the marinade aside. Using 4 (10-inch) wooden skewers, thread the monkfish alternately with the onions and peppers; 4 pieces of fish, 3 pieces of onion, and 1 piece each of red, green, and yellow pepper per skewer. Sprinkle with coarse salt and pepper. Brush the grill with vegetable oil. Place the brochettes over the hot coals and grill until lightly browned on each side, about 4 minutes total, or until just done, brushing with some of the reserved marinade. Be careful not to overcook. Remove the brochettes from the grill and slide the fish and vegetables carefully off the skewers onto one side of each individual serving plate. Arrange avocado slices on the other side of the plates. Sprinkle the avocado with a little lime juice, olive oil, and salt and pepper. Garnish with a few radish sprouts and an optional sprig of fresh cilantro. Serve at once. Note: the brochettes may be broiled instead of grilled. Place over a pan on the broiler rack 6 inches from the source of heat. Broil 2 minutes on each side, for a total of 4 minutes, or until just done. Do not overcook. Recipe Source: PERLA MEYERS' ART OF SEASONAL COOKING by Perla Meyer