Fish Recipes > Grilled Fish & Seafood >
Combine the olive oil, lime rind, fish sauce, garlic, grated ginger, and basil in a nonmetallic bowl. Season to taste with salt and pepper and set aside. Wash the fish chunks and pat dry with paper towels. Add them to the marinade and mix well to coat. cover and set aside in the refrigerator to marinate for 2 hours, stirring occasionally. If you are using bamboo skewers, soak them in cold water for 30 minutes to prevent them from charring. Lift the monkfish pieces from the marinade with a slotted spoon and thread them onto the skewers, alternating with the lime wedges. Transfer the skewers, either to a hot barbecue or to a preheated ridged griddle pan. Cook for 5 - 6 minutes, turning regularly, until the fish is tender.. Serve the skewers immediately. Serves 4  |
