*  Exported from  MasterCook  *
 
                             INDIAN FISH KEBABS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   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
                         Sprigs of mint
                         -----CHERMOULLA-----
    4       sm           Garlic cloves, minced
    1       t            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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