1 lb. monkfish fillets, cut into cubes
onions
green peppers
cherry tomatoes
zucchini
corn on the cob
8 kebob skewers (8 to 12 inches)

Marinade:
1 clove garlic
1/2 cup oil
2 cups white wine
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. dill
1/2 tsp. oregano
1/4 tsp. paprika

Marinate monkfish cubes for at least one hour.  Cut vegetables into chunks.
Place monkfish cubes and vegetables on kebob skewers.  Marinate skewers
in a large casserole or baking dish, cover & refrigerate for three hours.
Broil in oven, lightly basting and turning often for approximately 8 - 10 minutes.
Serves 4, 2 kebobs each.