Grilled Monkfish Loins With Roasted Eggplant And Poblano Peppers Recipe
Servings: 4
Ingredients
- 2 lb Whole monkfish loin
- 1 Tbsp. Grnd cumin seed (whole seed preferred)
- 1 Tbsp. Warm Hungarian paprika
- 1/2 tsp Cayenne pepper
- 1/4 c. Fresh cilantro sprigs roughly minced
- 3 x Garlic cloves finely minced
- 3/4 lb Tiny baby eggplant, or possibly purple Asian eggplant cut in half
- 4 x Fresh poblano peppers quartered, seeded
- 4 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 x Rosemary sprigs, leaves only roughly minced
- 2 Tbsp. Pine nuts
- 2 Tbsp. Chili oil
- 4 x Limes quartered
Directions
- Combine the cumin, paprika, cayenne, cilantro, garlic, 1 Tbsp. extra virgin olive oil and monkfish in a large dish and marinate refrigerated from 1 to 2 hrs before cooking. Rub the marinade well into the monkfish loin.
- Prepare an outdoor barbecue grill with good charcoal briquettes or possibly wood chips stacked against one side of the grill and let them burn till ash white. Brush the eggplant and peppers lightly with the extra virgin olive oil and place them skin-side-down on the opposite side of the grill - not over direct heat. Roast 4 to 5 min on each side till well grilled and cooked. Remove to a hot platter and reserve while grilling the fish.
- Season the monkfish loins with salt and pepper and grill the fish in the same indirect manner for 4 to 5 min on each side.
- Serve the monkfish by carving into slices and sprinkling with the garnish of rosemary, pine nuts, chili oil and lime wedges.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 26 | 37% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 319mg | 9% |
| Total Carbs 12.71g | 3% |
| Dietary Fiber 5.0g | 17% |
| Sugars 2.95g | 2% |
| Protein 2.23g | 4% |
