Monkfish Kebabs
From:	Francis, New Brunswick, Canada
Comments:	Preparation + cooking time: 15 minutes. Also called anglerfish, goosefish or devilfish. During the Middle Ages, European fishermen sometimes encountered a bizarre-looking fish into their nets. More head than anything else, with tiny eyes and a mouthful of teeth, it was routinely discarded. But what the fishermen did not want, a group of poor, hungry monks came to enjoy. It eventually became known as the monkfish. Monkfish, which may grow to 50 pounds, is fished along the Atlantic coast. Only the tail section of a monkfish is used.
Servings:	4 One [1] pound [454 g] monkfish fillets will provide 3 servings.

1 pound [454 g] monkfish 1 onion 1 green pepper Small package fresh mushrooms, cleaned 1 teaspoon [5 mL] cumin Juice of 1 lemon Oil 4 kebab skewers	Dice monkfish, onion and green pepper into 1 1/2-inch [4-cm] cubes. Alternately thread cubes onto skewers, along with mushrooms. Sprinkle with cumin and lemon juice. Brush with oil. Barbecue skewers for 5 minutes, turning once.