Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        whole monkfish loin
   1      tablespoon    ground cumin seed (whole seed preferred)
   1      tablespoon    hot Hungarian paprika
     1/2  teaspoon      cayenne pepper
     1/4  cup           fresh cilantro sprigs -- roughly chopped
   3      cloves        garlic -- finely chopped
     3/4  pound         tiny baby eggplant -- or purple Asian
                        eggplant, cut in half
   4                    fresh poblano peppers -- quartered and seeded
   4      tablespoons   olive oil
                        Salt and Pepper
   4      sprigs        rosemary leaves -- roughly chopped
   2      tablespoons   pine nuts
   2      tablespoons   chili oil
   4                    limes -- quartered
                        Salt and freshly ground black pepper to
                        taste

Preparation:

Combine the cumin, paprika, cayenne, cilantro, garlic, 1 tablespoon olive oil and monkfish in a large dish and marinate refrigerated from 1 to 2 hours before cooking. Rub the marinade well into the monkfish loin. Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the eggplant and peppers lightly with the olive oil and place them skin-side-down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish. Season the monkfish loins with salt and pepper and grill the fish in the same indirect manner for 4 to 5 minutes on each side. Serve the monkfish by carving into slices and sprinkling with the garnish of rosemary, pine nuts, chili oil and lime wedges.