Grilled Monkfish Brochettes With Orange-Butter Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼pounds monkfish filets, cut into 1-by-2-inch pieces
- 1yellow bell pepper
- 1red bell pepper
- 2small ripe tomatoes, peeled and seeded
- 2cups fresh orange juice
- ½cup chopped scallions (including green part), diced
- Salt and freshly ground black pepper
- 6tablespoons sweet butter
- 2tablespoons vegetable oil
- 2tablespoons chopped fresh cilantro
Nutritional analysis per serving (6 servings)
334 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 26 grams protein; 844 milligrams sodium
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.