Nuevo Cubano Cooking/Sue Mullin 2003

Monkfish in Banana Leaves
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsp olive oil 1/2 tsp paprika 1/4 tsp fresh-ground black pepper
1 lb monkfish fillet, cut into twenty six 1-inch cubes 2-3 banana leaves, or 1/2 17 oz jar grape leaves, rinsed



1 Mix olive oil, paprika and pepper together. Toss monkfish cubes in oil mixture to coat, then cover and refrigerate for several hours or overnight.
2 If using grape leaves, drain and pat them dry. Brush the banana or grape leaves lightly with oil remaining in the monkfish marinade, moistening with extra olive oil if necessary. Cut the leaves lengthwise into 1/2-inch-wide strips. Wrap each piece of monkfish with a strip of leaf and skewer through the leaf and fish together with a single piece of fish per skewer.
3 Lightly oil the grill rack, and grill the monkfish over medium high heat about 2 minutes per side. Line serving tray with leftover banana leaf strips in a basket weave pattern. If using grape leaves, dry remaining grape leaves and overlap on serving tray.

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