Recipe - Grilled Monkfish And Sweet Pepper Brochettes

2 pound Whole monkfish loin
1 tablespoon Ground cumin seed (whole
seed preferred)
1 tablespoon Hot Hungarian paprika
One half teaspoon Cayenne pepper
One fourth cup Fresh cilantro sprigs,
roughly chopped
3 Cloves garlic, finely
chopped
Three fourths pound Tiny baby eggplant, or
purple Asian eggplant, cut
in half
4 Fresh poblano peppers,
quartered and seeded
4 tablespoon Olive oil
Salt and Pepper
4 Sprigs rosemary leaves,
roughly chopped
2 tablespoon Pine nuts
2 tablespoon Chili oil
4 Limes, quartered
Salt and freshly ground
black pepper to taste

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 skinsidedown 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.

Yield: 4 to 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8816

Posted to MCRecipe Digest V1 #480 by Angele Freeman jfreeman@netusa1.net
on Feb 11, 1997.