Grilled Monkfish Brochettes With Orange-Butter Sauce
Published June 5, 1984
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ¼ 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
½ 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 cilantro
Nutritional analysis per serving (6 servings)
14 grams carbs; 73 milligrams cholesterol; 334 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 2 grams fiber; 844 milligrams sodium; 26 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Dice the tomatoes. You should have about ¾ 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.
- Step 3
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 cilantro.
Private Notes
Comments
Very good! Cooked the fish and peppers separately on the grill. Added coriander, cinnamon, turmeric, chickpeas to the sauce, and served with couscous.
We really liked this. Cooked chunks of fish in grill pan, so omitted the skewers.
Sauce is surprisingly rich. Butter is as strong a note and the citrus tang.