Indian Fish Kebabs
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.
Yield
4 servingsPrep
75 minCook
20 minReady
95 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish
monk, or other firm fish |
|
| 1 | each |
winter squash
yellow |
*
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
tomatoes
cherry |
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
brown rice
cooked, or pita bread |
*
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
mint leaves
|
*
|
| Chermoulla | |||
| 4 | small |
garlic cloves
minced |
*
|
| 1 | teaspoon |
cumin seeds
ground |
|
| ½ | teaspoon |
paprika
sweet |
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | pinch |
saffron threads
generous |
*
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| ¼ | cup |
lemon juice
fresh |
|
| ¾ | cup |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish
monk, or other firm fish |
|
| 1 | each |
winter squash
yellow |
*
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
tomatoes
cherry |
*
|
| 1 | x |
bay leaves
|
*
|
| 1 | x |
brown rice
cooked, or pita bread |
*
|
| 1 | wedges |
lemon
|
*
|
| 1 | x |
mint leaves
|
*
|
| Chermoulla | |||
| 4 | small |
garlic cloves
minced |
*
|
| 5 | ml |
cumin seeds
ground |
|
| 2.5 | ml |
paprika
sweet |
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | pinch |
saffron threads
generous |
*
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 59 | ml |
lemon juice
fresh |
|
| 177 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
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 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 and garnish with lemon wedges and sprigs of mint.
