Monkfish Pinchos with Olive Oil Sauce

INGREDIENTS

2 pounds monkfish, cut in two-inch pieces

Salt and fresh pepper to taste

Wooden skewers

1 cup extra virgin olive oil

1-2 garlic cloves, crushed

Bunch of parsley, washed and drained

1/8 cup vinegar

PREPARATION

Preheat the briquettes. Season the fish with salt and pepper and set aside for 20 minutes. String four pieces of fish on each skewer. When the fire has died down, place the skewered fish over the grill and cook, turning, until they are golden. Place on a platter.

 

On the same grill place a small iron skillet and heat the olive oil to boiling point. Cook the garlic until golden. Add parsley to taste, cook until golden, and add the vinegar. Sprinkle the fish with the sauce. A cool Chardonnay from California, Chile, or Australia is suitable for fish. Makes 4 servings.