Thai Monkfish

1. Coat Monkfishi with peanut oil. Place in ''fish grate'' for grilling, or place carefully on upper shelf grate in your grill.
2. When fish flakes easily, its done.
3. Meanwhile, dice garlic and ginger root.
4. Add rest of vegetables & a tablespoon of soysauce & peanut oil. Envelop veggies in tinfoil and place packet on hot coals for 5-7 minutes.
5. Place monkfish on serving platter, top with hot vegetable mixture, drizzle the rest of the soysauce over all and garnish with peanuts.
6. NOTE: Due to the strong flavors of the ginger & soysauce, I would recommend NOT serving white wine.
7. Either a light red wine, the finest brown sherry or a cranberry coast.
8. (DRY sherry & Cranberryi with a hint of lime juice is preferable.
9. ) Recipe by Cindy Merrill for the BBQ Recipe Contest.