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Grilled Monkfish


  • 4 pieces monkfish (about 6 oz. each)
  • 1/4 cup minced green onion
  • 2 garlic cloves, minced
  • 2 Tbsp. lime or lemon juice
  • 1 Tbsp. extra-virgin olive oil
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  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • lime or lemon wedges
  • mint to taste


Place fish in a glass dish; sprinkle with green onion, garlic, mint, lime juice, oil, salt and pepper. Turn fish to coat each side. Marinate at room temperature for at least 20 minutes or refrigerate for up to 2 hours.

Place on greased grill over medium high heat, turning once, until fish flakes easily when tested, about 10 minutes per inch of thickness.

Serve with lime or lemon wedges on rice.

By Raymonde G. from North Bay, Ontario

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