| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Indian |
Fish*shell, East/orient |
4 |
Servings |
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 |
| 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 |
INSTRUCTIONS
CHERMOULLA
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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