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                            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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