*  Exported from  MasterCook  *

                            Indian Fish Kebabs

Recipe By     : Sundays at Moosewood Restaurant
Serving Size  : 4    Preparation Time :0:00
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        Mint sprigs
                        Chermoulla:
   4       cl           Garlic -- minced
   1       ts           Ground cumin seeds
     1/2   ts           Sweet Hungarian paprika
     1/8   ts           Cayenne
   1       pn           Saffron -- generous
     1/4   c            Fresh cilantro -- chopped
     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
  30 minutes and fill them out to the ends so the skewers won't burn.
  
  Combine the ingredients for the chermoulla. Cut the fish into 1"
  cubes. Similarily, cut the vegetables into 1" 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 place the kebabs on it about 1"
  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.


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