Pierre Franey - Recipes - Grilled Monkfish Brochettes with Orange-Butter Sauce

Ingredients

• 2 ¼ pounds skinless monkfish fillets, cut into 1- by 2-inch pieces (about 3 dozen)
• 2 sweet yellow peppers, cut into bite-size squares
• 2 sweet red pepper cut into bite-size squares
• 2 cups fresh orange juice
• 1/2 cup chopped scallions (including green part)
• Salt and freshly ground pepper
• 6 tablespoons unsalted butter
• 2 small ripe tomatoes, peeled, seeded, and diced (about ¾ cup)
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh coriander leaves (or parsley)