Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Monkfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb, 7 oz monkfish fillet
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- zest and juice of 1 lemon
- 2 tbsp freshly chopped thyme
- 2 tbsp freshly chopped cilantro
- salt and pepper, to taste
- 2 limes, quartered
Directions
Preheat the broiler to medium, and line the broiler pan with aluminum foil.
Cut the fish fillets into chunks and place them in a bowl.
Stir in the olive oil, garlic, lemon zest, and juice, thyme, cilantro and seasoning.
Thread the fish pieces onto 4 skewers.
Secure the ends with lime wedges.
Grill, turning occasionally, for about 5 – 8 minutes.
It is important to make sure that the fish does not overcook.