1/2 cup (125 ml) citrus liqueur (triple sec...)

Grated zest and juice of 1 orange

Juice of 2 limes

2 tablespoons (30 ml) sugar

1 1/2 lb (675 g) trimmed monkfish, cut into of 1-inch (2.5-cm) cubes (see note)

1 tablespoon (15 ml) fresh cilantro, finely chopped

Salt and pepper

8 to 10 small wooden skewers, soaked in water for 30 minutes, or metal skewers

In a saucepan, bring the liqueur, citrus zest and juice and sugar to a boil. Reduce until mixture is slightly syrupy.

Preheat the grill, setting the burners to high. Oil the grate.

In a bowl, toss the fish in half the citrus sauce. Insert three cubes of monkfish on each skewer. Season with salt and pepper.

Grill the skewers for 1 to 2 minutes per side.

Place the skewers on a serving platter and brush with the remaining citrus sauce. Sprinkle with cilantro.

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