Categories: Fish*shell, East/orient 
      Yield: 4 servings 
  
      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 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 
  
    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