Monkfish Kebabs
Ingredients
- Grated zest and juice of 2 limes
- 1 tablespoon (15 ml) honey
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) peanut oil
- Hot pepper sauce, to taste
- 2 tablespoons (30 ml) fresh ginger, grated
- 1 1/2 lb (700 g) monkfish fillet cut into 16 cubes
- 4 long wood or bamboo skewers, soaked in water for 30 minutes
- Salt and pepper
- 1 fennel bulb
- 1 red or yellow bell pepper, cored and cut into 12 squares
- 1 red pear, unpeeled, cored and cut into 12 thin wedges
- Lime wedges
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