Place the Monkfish cubes in a bowl along with the garlic, one tablespoon of olive oil and 1 tablespoon of the chopped cilantro leaves, season with salt and pepper and then toss well to coat: cover and set aside for 15 to 30 minutes.
Preheat your gas grill or grill pan to medium high heat.
To make the dressing, whisk the vinegar with the remaining oil in a large mixing bowl, then add the preserved lemon and remaining cilantro and then season to taste with salt and pepper. Set aside about ¼ of the dressing in a small bowl then add the Cannelloni beans to the original dressing bowl.
Thread the Monkfish cubes onto the skewers and grill for 4 to 5 minutes per side or until just opaque when fork tested. Gently slide the Monkfish cubes off the skewers and toss with the remaining salad dressing you set aside.
To serves gently fold the Arugula into the beans and divide among four plates then top evenly with your love chunks of Monk. Kitchen transformed into a love alter...Check!