Monkfish Kebabs

Ingredients

• MARINADE

  • Grated zest and juice of 2 limes
  • 1 tablespoon (15 ml) honey
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (30 ml) peanut oil
  • Hot pepper sauce, to taste
  • 2 tablespoons (30 ml) fresh ginger, grated
  • 1 1/2 lb (700 g) monkfish fillet cut into 16 cubes
  • 4 long wood or bamboo skewers, soaked in water for 30 minutes
  • Salt and pepper

• GARNISH

  • 1 fennel bulb
  • 1 red or yellow bell pepper, cored and cut into 12 squares
  • 1 red pear, unpeeled, cored and cut into 12 thin wedges
  • Lime wedges