Grilled Monkfish Loins With Roasted Eggplant And Poblano Peppers Recipe

• 2 lb Whole monkfish loin
• 1 Tbsp. Grnd cumin seed (whole seed preferred)
• 1 Tbsp. Warm Hungarian paprika
• 1/2 tsp Cayenne pepper
• 1/4 c. Fresh cilantro sprigs roughly minced
• 3 x Garlic cloves finely minced
• 3/4 lb Tiny baby eggplant, or possibly purple Asian eggplant cut in half
• 4 x Fresh poblano peppers quartered, seeded
• 4 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
• 4 x Rosemary sprigs, leaves only roughly minced
• 2 Tbsp. Pine nuts
• 2 Tbsp. Chili oil
• 4 x Limes quartered

Directions