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Monkfish Kebabs

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MONKFISH KEBABS
 Categories: Fish, Barry
      Yield: 4 Servings
 
  1 1/2 lb Monkfish
      1    Red or 1 green pepper

MMMMM----------------------FOR THE MARINADE---------------------------
           Juice of a lemon
      4 tb Olive oil
      1    Clove of garlic
           Salt and Pepper
      1 ts Freeze-dried 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
 
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