Grilled Monkfish Loins W Roasted Eggplant & Poblano Peppers
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Whole monkfish loin |
| 1 | tb | Ground cumin seed (whole seed preferred) |
| 1 | tb | Hot Hungarian paprika |
| 1/2 | ts | Cayenne pepper |
| 1/4 | c | Fresh cilantro sprigs, roughly chopped |
| 3 | Cloves garlic, finely chopped | |
| 3/4 | lb | Tiny baby eggplant, or purple Asian eggplant, cut in half |
| 4 | Fresh poblano peppers, quartered and seeded | |
| 4 | tb | Olive oil |
| Salt and Pepper | ||
| 4 | Sprigs rosemary leaves, roughly chopped | |
| 2 | tb | Pine nuts |
| 2 | tb | Chili oil |
| 4 | Limes, quartered | |
| Salt and freshly ground black pepper to taste |
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