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This marinade is composed of the freshest ingredients, thus creating one of the best finfish recipes we've found.
Yield: 4 servings



• 3 oranges, peeled and cut into segments (all membranes removed)
• Juice of 1 lemon, preferably organic
• 1 teaspoon chopped fresh rosemary
• 1½ pounds monkfish
• 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper, to taste
• 1 tablespoon grated lemon zest, preferably organic


Preheat the grill to medium heat.

To make the orange relish, combine the orange sections in a mixing bowl with the lemon juice and rosemary and set aside. (This can be made in advance and stored in the refrigerator for up to a day or two. The relish should be served at room temperature.)

Brush the monkfish with oil and season with the black pepper and lemon zest. Place the fish on the grill and cook 10 to 12 minutes, turning once, then cooking until the fish flakes easily when tested with a fork. Top with the orange relish and serve immediately.

Each serving contains approximately: Calories 240, Fat calories 58, Fat 6g, Saturated fat 1.2g, Cholesterol 42mg, Protein 26g, Carbohydrate 20g, Dietary fiber 5g, Sodium 33mg, Omega-3 fatty acids 0.04g
Allowances: 3/4 fat + 3 1/2 proteins + 1/2 fruit


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