Recipes
Grilled Monkfish Brochettes with Orange-Butter Sauce
Firm but moist monkfish is complemented beautifully here with a
fruity, high-acid sauce combination of tomato and concentrated
orange juice.
Yield: 6 Servings
Cook Time: 25 minutes
Ingredients
21/4 pounds monkfish filets, cut into
1-by-2-inch pieces
1 yellow bell pepper
1 red bell pepper
2 small ripe tomatoes, peeled and seeded
2 cups fresh orange juice
1/2 cup chopped scallions (including green part), diced
Salt and freshly ground black pepper
6 tablespoons sweet butter
2 tablespoons vegetable oil
2 tablespoons chopped fresh coriander
1-by-2-inch pieces
1 yellow bell pepper
1 red bell pepper
2 small ripe tomatoes, peeled and seeded
2 cups fresh orange juice
1/2 cup chopped scallions (including green part), diced
Salt and freshly ground black pepper
6 tablespoons sweet butter
2 tablespoons vegetable oil
2 tablespoons chopped fresh coriander
Directions
Place 6 pieces of monkfish on a skewer, alternating with slices of red and
yellow bell peppers. Continue until all fish and peppers are used. Set aside.
Dice the tomatoes. You should have about 3/4 cup. In a saucepan, combine the orange juice, scallions, salt and pepper. Reduce by half over the grill, about 10 minutes. Add the butter, tomatoes, salt and pepper. Mix well. When the butter is melted, set aside in a warm spot while you cook the brochettes.
Coat the brochettes with oil and place them over the grill. Cook until done, about 15 minutes, turning occasionally. Place brochettes on serving plates, pour the sauce over them and garnish with fresh coriander.
Dice the tomatoes. You should have about 3/4 cup. In a saucepan, combine the orange juice, scallions, salt and pepper. Reduce by half over the grill, about 10 minutes. Add the butter, tomatoes, salt and pepper. Mix well. When the butter is melted, set aside in a warm spot while you cook the brochettes.
Coat the brochettes with oil and place them over the grill. Cook until done, about 15 minutes, turning occasionally. Place brochettes on serving plates, pour the sauce over them and garnish with fresh coriander.
Serve With:
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