Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         monk fish -- or other firm fish
   1                    yellow squash
   1                    green bell pepper
   1                    red bell pepper
   3                    cherry tomatoes
  12                    bay leaves
                        cooked brown rice or
                        pita bread
                        lemon wedges
   1      sprig         mint
                        -----chermoulla-----
   4      small         garlic cloves -- minced
   1      teaspoon      ground cumin seeds
     1/2  teaspoon      sweet Hungarian paprika
     1/8  teaspoon      cayenne
   1      pinch         [generous] saffron
     1/4  cup           chopped fresh cilantro
     1/4  cup           fresh lemon juice
     3/4  cup           olive oil
                        salt
                        black pepper

Preparation:

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. Similarly, 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. From Sundays at Moosewood Restaura