Monkfish skewers seasoned with garlic and Herbes de Provence from Laura Calder.
Cut the fish into cubes. Stir together the herbs, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour. (At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.)
Season the fish with salt and pepper. Slide three cubes on each skewer, placing a thin half-moon of lemon between each. Grill. Serve with lemon wedges, for squeezing.