Monkfish in Herbes de Provence Marinade

Name: Monkfish in Herbes de Provence Marinade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT1H17M0.000S
Yield: 8 skewers
Ingredients: 14 ounces/400 g monkfish, cut into cubes; 1 tablespoons herbes de Provence; 2 cloves garlic, minced; 1/4 cup/60 ml olive oil; 1/4 cup/60 ml white wine; Salt and freshly ground black pepper; 2 lemons, 1 sliced into half moons, 1 cut into wedges

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Monkfish in Herbes de Provence Marinade

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Level: Easy
Yield: 8 skewers
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

111

Total Fat

8

Saturated Fat

1

Carbohydrates

2

Dietary Fiber

1

Sugar

0

Protein

7

Cholesterol

12

Sodium

185

Total: 1 hr 17 min
Prep: 10 min
Inactive: 1 hr
Cook: 7 min

Level: Easy
Yield: 8 skewers
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

111

Total Fat

8

Saturated Fat

1

Carbohydrates

2

Dietary Fiber

1

Sugar

0

Protein

7

Cholesterol

12

Sodium

185

Total: 1 hr 17 min
Prep: 10 min
Inactive: 1 hr
Cook: 7 min

Ingredients

14 ounces/400 g monkfish, cut into cubes

1 tablespoons herbes de Provence

2 cloves garlic, minced

1/4 cup/60 ml olive oil

1/4 cup/60 ml white wine

Salt and freshly ground black pepper

2 lemons, 1 sliced into half moons, 1 cut into wedges

Directions

Watch how to make this recipe.

Special equipment:

wooden skewers soaked in water for several hours.

Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour. Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill. Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.