4 long wooden skewers

1 plantain

2 tablespoons (30 ml) butter

Salt and pepper

4 skinless monkfish fillets (about 750 g / 1 1/2 lb)

1 tablespoon (15 ml) olive oil

2 small red bell peppers, cut into 16 pieces

4 lime wedges

Soak the wooden skewers in water. In a large saucepan, cook the unpeeled plantain in boiling water for 20 minutes. Drain. Let cool. Peel the plantain and cut into 12 slices.

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

In a large skillet, brown the plantain slices on both sides in the butter. Season with salt and pepper. Set aside.

Cut the monkfish into chunks of equal size and brush with oil. Season with salt and pepper.

Remove the skewers from the water and thread the fish chunks alternately with the bell pepper and plantain slices. Place the skewers on a baking sheet. Bake for about 20 minutes. Meanwhile, prepare the lime brown butter.

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