Grilled Monkfish Skewers
Rinse monkfish, pat dry and cut into bite-sized cubes. Sprinkle with lime juice. Rinse mint, shake dry and pluck off the leaflets. Mix mint with the monkfish cubes. Cover and marinate in refrigerator 30 minutes.
Peel pineapple and cut into pieces. Thread monkfish and pineapple onto oiled skewers and brush with the oil. Cook on the preheated grill for 4 minutes on each side. Season with salt and pepper and serve.