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