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Monkfish is a firm, white fish with a sweet taste, similar to lobster. For these kabobs, a sharp knife is essential to cut the fish into cubes.
- Arrange monkfish, onion, bell peppers, and mushrooms onto skewers. If using wooden skewers, soak them 10 minutes in water to avoid flare-ups.
- Combine cumin, lemon juice, and oil in a small bowl.
- Grill kabobs, basting with sauce, for app. 5 minutes, until fish is cooked through.
This was a nice change for a fish dinner -- I couldn't find monkfish so I used cod - another fish may have been a better choice, but we still enjoyed these skewers with fruit salad. Thanks for sharing!