The so-called Canadian fish rule, an all-inclusive guideline for determining cooking items for fish, is, in our opinion, a good starting point but not necessarily a fool-proof rule. It calls for measuring a whole fish( or fillet) at the thickest point and that it be cooked, no matter how, for precisely 10 minutes per inch. This may lead to slight overcooking in some cases. We believe it is safer to calculate 8 to 9 m9inutes per inch and then check for doneness. You can always put the fish back for further cooking, if you are sautéing, broiling, or grilling, watch for little moisture drops coming to the surface. That is an indication it is significantly cooked.

• 2 ¼ pounds skinless monkfish fillets, cut into 1-by 2-inch pieces (about 3 dozen)
• 1 sweet yellow pepper, cut into bite size pieces
• 1 sweet red pepper, cut into bite size pieces
• 2 cups fresh orange juice
• ½ cup chopped scallions ( including green part)
• Salt and freshly ground black pepper
• 6 tablespoons unsalted butter
• 2 small ripe tomatoes, peeled, seeded, and diced ( about ¾ cup)
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh coriander leaves

1. Place 6 pieces of monkfish on skewer, alternating with pieces of red and yellow peppers. Continue until all the fish and peppers are used. Set aside
2. In a saucepan, combine the orange juice, scallions, and salt and pepper to taste. Reduce by half over the grill or on the top of the stove. Add the butter, tomatoes, and salt and pepper to taste. Mix well. When the butter has melted, set the sauce aside in a warm spot while you cook the brochettes
3. Brush the brochettes with the oil and place them over the grill. Cook until done, about fifteen minutes, turning occasionally. Place the brochettes on serving plates. Pour the sauce over them and garnish with the coriander.