Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        monkfish
   1                    lime -- quartered
   1      small         lemon -- quartered
                        === marinade ===
     1/4  cup           lime juice
     1/4  cup           vegetable oil
   4      teaspoons     Worcestershire sauce
   1      small         onion -- minced
   2                    garlic cloves -- minced
   1 1/2  teaspoons     ground cumin
   1      teaspoon      grated lime rind
     1/4  teaspoon      freshly-ground black pepper

Preparation:

Marinade: In large glass bowl, whisk together lime juice, oil, Worcestershire sauce, onion, garlic, cumin, lime rind, and pepper; set aside. Cut monkfish into 1 1/2-inch chunks; add to marinade, tossing to coat. Cover and refrigerate for 30 minutes. Remove monkfish from marinade, reserving marinade. On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish. Cook brochettes on greased grill over medium-hot coals or on medium setting, turning twice and basting occasionally with marinade, for 10 to 12 minutes or until fish flakes easily when tested with fork. Recipe Source: THE RANDOM HOUSE BARBECUE AND SUMMER FOODS COOKBOOK by Margaret Fraser