Ingredients:
1 lb Monk fish or other firm fish
1 Yellow squash
1 Green bell pepper
1 Red bell pepper
Cherry tomatoes
Bay leaves
Cooked brown rice or
Pita bread
Lemon wedges
Sprigs of mint
-----CHERMOULLA-----
4 sm Garlic cloves, minced
1 t Ground cumin seeds
1/2 ts Sweet paprika
1/8 ts Cayenne/red peppers
1 pn [generous] saffron
1/4 c Chopped fresh cilantro
1/4 c Fresh lemon juice
3/4 c Olive oil
Salt
Black pepper
Serves 4
Method:
This is a very colorful and tasty arrangement of
marinated and then skewered and grilled vegetables
and fish. The marinade, called chermoulla, is a
blend of fragrant seasonings, oil, and lemon juice.
In this version I've suggested my favorite
vegetables for kebabs. You should choose your own
favorites; some other good choices are eggplants,
mushrooms, and onions. special equipment: skewers
(if you are using bamboo skewers, soak them in water
for 1/2 hr. and fill them out to the ends so the
skewers won't burn)
Combine the ingredients for the chermoulla. Cut the
fish into 1-inch cubes. Similarily, cut the
vegetables into 1-inch cubes. Place the fish and
vegetables in the chermoulla and marinate,
refrigerate for 2 hours. When you are ready to
assemble the kebab, soften the bay leaves in boiling
water for several minutes. Alternate the tomatoes,
peppers, yellow squash, and fish on skewers. Place a
bay leaf occasionally on the skewers next to the
fish. Reserve the chermoulla. Cover the broiler pan
with foil and place the kebabs on it about an inch
apart. Broil for 15 to 20 minutes, basting with the
reserved chermoulla, and turning frequently to cook
evenly.Serve on rice or in pita bread/roti/nan and
garnish with lemon wedges and sprigs of mint.