Grilled Monkfish Loins w Roasted Eggplant & Poblano Peppers

Recipe Ingredients

2 lbs	908g / 32oz	Whole monkfish loin
1 tablespoon	15ml	Ground cumin seed
		(whole seed preferred)
1 tablespoon	15ml	Hot Hungarian paprika
1/2 teaspoon	2.5ml	Cayenne pepper
1/4 cup	4g / 0.1oz	Fresh cilantro sprigs - roughly chopped
3		Garlic cloves - finely chopped
3/4 lb	340g / 11oz	Tiny baby eggplant,
		Or purple Asian eggplant - cut in half
4		Fresh poblano peppers - quartered, seeded
4 tablespoons	60ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Rosemary sprigs, leaves only - roughly chopped
2 tablespoons	30ml	Pine nuts
2 tablespoons	30ml	Chili oil
4		Limes - quartered

Recipe Instructions

Combine the cumin, paprika, cayenne, cilantro, garlic, 1 tablespoon olive oil and monkfish in a large dish and marinate refrigerated from 1 to 2 hours before cooking. Rub the marinade well into the monkfish loin.

Prepare an outdoor barbecue grill with good charcoal briquettes or wood chips stacked against one side of the grill and let them burn until ash white. Brush the eggplant and peppers lightly with the olive oil and place them skin-side-down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side until well grilled and cooked. Remove to a warm 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 minutes 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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8816 broadcast 02-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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