| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Monkfish fillets; cut into 2-in. piece |
| 1 |
lg |
Yellow pepper; 1 1/2-in. squares |
| 1 |
lg |
Red pepper; 1 1/2-in. squares |
| 2 |
tb |
Olive oil |
|
|
Coarse salt and pepper; to taste |
| 2 |
c |
Orange juice |
| 2 |
md |
Scallion; 1/4-in. diag. slice |
| 5 |
tb |
Butter; cut to 5 pieces |
| 1/4 |
ts |
Ground cumin |
| 1/8 |
ts |
Hot pepper flakes |
| 2 |
lg |
Plum tomatoes; skinned and diced |
| 2 |
tb |
Cilantro; chopped fine |
INSTRUCTIONS
Soak 24 bamboo skewers, 8 to 10 inches long in water for 30 minutes or
longer if convenient. Prepare a grill 45 minutes before you are ready to
cook or preheat the broiler 15 minutes before cooking.
Thread 3 pieces of fish, alternating with 2 slices of yellow pepper and 2
of red pepper, on parallel skewers about 3/4 inch apart so the brochettes
will be easier to turn and the food will stay in place while cooking. Brush
with olive oil and season with salt and pepper. Set aside.
In a 2-quart nonreactive saucepan, cook the orange juice and scallions over
medium heat until the liquid is reduced to half the amount, about 25
minutes. Lower the heat to very low and whisk in the butter 1 tbs at a time
only until melted. Stir in the cumin, hot pepper flakes, and additional
salt if you wish. Keep warm over very low heat.
When the gril or broiler is ready, grill the brochettes 4 inches from the
heat, turning occasionally and basting with some of the orange butter
sauce, for 10 to 12 minutes until the fish is opaque and slightly brown on
the outside. Stir the tomatoes and cilantro into the remaining sauce. Place
the brochettes on serving plates and spoon some of the sauce over each
brochette.
Recipe by: A Seafood Celebration-Sheryl & Mel London
Posted to EAT-L Digest by "curtism@fuse.net" <curtism@FUSE.NET> on Feb 20,
1998
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