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Remove monkfish from marinade, reserving marinade. On each of 4 greased metal skewers, thread 2 pieces of fish followed by lime quarter, the 2 pieces of fish followed by lemon quarter, then 2 pieces of fish.

Soak 24 bamboo skewers, 8 to 10 inches long in water for 30 minutes or longer if convenient. Prepare a grill 45 minutes before you are ready to cook or preheat the broiler 15 minutes before cooking. Thread 3 pieces of fish, alternating with 2 slices of yellow pepper and 2 of red pepper, on parallel

Preheat barbecue to high heat. In a large spaghetti pot, heat virgin olive oil until smoking. Add garlic and Luganeya sausage and cook until garlic is medium light brown. Add collards and stir sausage through and allow to cook until liquid evaporates, about 8 to 10 minutes. Season with salt and

Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the

Spiedini is Italy's version of shish kebab, and its about the most perfect food there is for a summer grill. All the ingredients are anchored to skewers, so there's little chance of food falling into the fire. I make spiedini with all sorts of sturdy fleshed fish, such as tuna, swordfish,
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Grilled Monkfish