Recipe - Monkfish Kebabs

1 One half pound Monkfish
1 Red or 1 green pepper

FOR THE MARINADE
Juice of a lemon
4 tablespoon Olive oil
1 Clove of garlic
Salt and Pepper
1 teaspoon Freezedried rosemary or
Fresh sprigs

Cut fish into 1 inch cubes. wash pepper and deseed it. Cut into 1 inch
pieces. To make marinade, mix olive oil, lemon juice, crushed clove of
garlic and rosemary in a glass or china bowl. Do not use metal. Add salt
and pepper. Put in fish, turning occasionally. Keep in marinade in fridge
for 90 minutes to 2 hours. It can stay in the marinade for up to six hours,
but not longer. When you're ready to cook kebabs, put fish on to skewers,
not more than 3 or 4 cubes on each skewer, with pieces of pepper between
each cube. Begin and end with pepper. Make sure all the pieces touch, but
don't squash together. Push all up to sharp end, leaving a long handle to
hold easily under grill or on barbecue. Line grill with foil saves
washing up! and grill for 5 to 6 minutes a side. Do not put them too
close to the heat they will burn on the outside before they are cooked
inside these cubes are really meaty. They should take about 10 to 12
minutes to cook properly so they are succulent inside with wonderful borwn
crispy bits on the outside. Serve with a rice pilau or even just crusty
bread with some lemon juice to squeeze over them.

Source: Michael Barry, Yes! Magazine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini