INDIAN FISH KEBABS

Servings: 4
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 ts Ground cumin seeds
1/2 ts Sweet Hungarian paprika
1/8 ts Cayenne
1 pn [generous] saffron
1/4 c Chopped fresh cilantro
1/4 c Fresh lemon juice
3/4 c Olive oil
Salt
Black pepper

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,
refrigerated, 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 plkace 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 and garnish with
lemon wedges and sprigs of mint. From Sundays at
Moosewood Restaurant

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