3 Tbsp dry white wine
3 Tbsp olive oil
2 Tbsp minced oil-cured black olives
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh basil, (or 1/2 tsp dried)
2 cloves garlic, minced
¼ tsp salt
¼ tsp pepper
1 ½ lb(s) monkfish, fillets
1. In large bowl, whisk together wine, oil, olives, tarragon, garlic, salt and pepper. Cut fillets into 1 1/2-inch (4 cm) chunks; add to bowl and toss gently to coat. Leaving
1/4-inch (5 mm) between chunks; thread onto 6 skewers.
2. Place on greased grill over medium-high heat; close lid and cook, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork.