Monkfish Kebabs | RICARDO

Ingredients

• Grated zest and juice of 2 limes
• 1 tablespoon (15 ml) honey
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) peanut oil
• Hot pepper sauce, to taste
• 2 tablespoons (30 ml) fresh ginger, grated
• 1 1/2 lb (700 g) monkfish fillet cut into 16 cubes
• 4 long wood or bamboo skewers, soaked in water for 30 minutes
• Salt and pepper
• 1 fennel bulb
• 1 red or yellow bell pepper, cored and cut into 12 squares
• 1 red pear, unpeeled, cored and cut into 12 thin wedges
• Lime wedges