Grilled Monkfish

Elizabeth McClearn, Greek American whose husband with a seafood allergy cooks fish for her anyway and friend of the Clipper

This is a recipe my husband Alex developed, but he's allergic to fish. So you'll just have to take my word for it that it is good.

· 2 filets of monkfish

· 1 orange

· fresh basil

· 2-3 tbs butter

· 1/3 c olive oil

· salt and pepper to taste

· paprika to taste

· fresh parsley

1. Cut orange in half and juice one half.

2. Cut unjuiced half into slices, remove rind and section the slices.

3. Mix orange juice with olive oil, salt, pepper, paprika and sectioned orange.

4. Pour over fish and marinate 2-4 hours. Grill fish 15-20 minutes, basting with some of the reserved marinade.

5. When fish is almost done, heat remaining marinade on stove top, adding fresh chopped basil.

6. Let marinade simmer for 1-2 minutes. Add more olive oil if necessary.

7. Remove from heat and add butter, stirring until butter melts. Pour sauce over fish, sprinkle with parsley.

Serves 2

Enjoy!