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Grilled Monkfish Brochettes with Orange-Butter Sauce

from The Seafood Cookbook , page 62

This recipe also works well with large shrimp or sea scallops. Adjust the cooking time accordingly.


2 ¼ pounds skinless monkfish fillets, cut into 1- by 2-inch pieces (about 3 dozen)
2 sweet yellow peppers, cut into bite-size squares
2 sweet red pepper cut into bite-size squares
2 cups fresh orange juice
1/2 cup chopped scallions (including green part
Salt and freshly ground pepper
6 tablespoons unsalted butter
2 small ripe tomatoes, peeled, seeded, and diced (about ¾ cup)
2 tablespoons vegetable oil
2 tablespoons chopped fresh coriander leaves (or parsley)


1. Place 6 pieces of monkfish on each skewer, alternating with pieces of red and yellow peppers. Continue until all the fish and peppers are used. Set aside.
2. In a saucepan, combine the orange juice, scallions, and salt and pepper to taste. Reduce by half over the grill or on the top of the stove. Add the butter, tomatoes, and salt and pepper to taste. Mix well. When the butter has melted, set the sauce aside in a warm spot while you cook the brochettes.
3. Brush the brochettes with the oil and season with salt and pepper. Place them on the pre-heated grill (medium high). Cook until done, about 15 minutes, turning occasionally. Place the brochettes on serving plates. Pour the sauce over them and garnish with the coriander or parsley.


6 servings