Brochettes de lotte

3 Jun

1 kilo lotte/monkfish fillets (purchased from Abdou, 3,500cfa/kilo)
olive oil
lime juice
salt and pepper

Cut the lotte fillets into one-inch chunks. Thread them on skewers loosely. Brush with olive oil.

Grill over medium heat (not too high) for about 10 minutes, turning every 2-3 minutes. Fish is done when it flakes easily.

Season with salt and pepper and a squeeze of lime juice.


One Response to “Brochettes de lotte”


  1. New Year’s Resolutions! | Dakar Eats - December 31, 2012

    […] Grilled lotte brochettes are a favorite at our house. I also use the fillets in fish tacos with cilantro tartar sauce (yum!), fish with tomato, olive and Tuscan lemon sauce over pasta and baked cornmeal-crusted fish. […]

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