Monkfish with Roasted Red Pepper Sauce August 23, 2014 by Jill Foucre Leave a Comment Monkfish with Roasted Red Pepper Sauce 2014-08-23 16:19:04 Serves 6 Print Ingredients 2 roasted red peppers, peeled, seeded, and cut into 1 inch pieces 4 T olive oil 2 garlic cloves, peeled and minced 2 T chopped fresh basil 2 pounds monkfish, cut into 1 inch pieces 6 small onions, peeled and quartered ½ cup fish stock Instructions Puree the roasted red peppers in a food processor, along with olive oil, garlic and basil. Toss the monkfish with 1/3rd of the pepper puree until coated on all sides. Refrigerate for 1 hour. Soak 6 wooden skewers in water for 10 minutes. On each skewer thread 4 pieces of monkfish, alternating with 4 quarters of onion. Place the skewers on a very hot grill and cook for 5 minutes. Turn and continue cooking for 3 minutes. Combine the remaining pepper puree with the fish stock in a saucepan and heat on medium. Reduce for 3-5 minutes or until the sauce coats the back of a spoon. To serve, spread a spoonful of sauce on a plate and arrange a skewer on top. By Courtesy of Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/