Coriander Fish Kabobs

• 1 onion, quartered
• 1/2 c coarsely chopped coriander leaves
• 1/4 c. each of vegetable oil and freshly squeezed lemon juice
• 1 tsp each of ground cumin and leaf oregano
• 1/4 tsp each of salt, freshly ground black pepper and cayenne pepper
• 2 lbs firm fish fillets or steaks, such as halibut, sea bass, salmon or monkfish, at least 1 inch thick
• 6-8 bamboo or metal skewers
• 2 green peppers
• 2 firm but ripe tomatoes
• Salt & pepper to taste

Directions:

Place onion, coriander, oil, lemon juice, cumin, oregano, salt, pepper and cayenne into food processor or blender. Whirl until onion is finely chopped, stopping and scraping down sides as needed.

Using your fingers, press fish, feeling for and removing bones (see tip, below). Then, cut into large 2-inch (5-cm) cubes. Place in a resealable plastic bag or medium-size dish. Add onion mixture and stir until evenly coated. Seal bag or cover bowl. Marinate in the refrigerator, turning bag or gently stirring once, for at least 4 hours or up to 1 day.

When ready to barbecue, oil grill and preheat barbecue to medium. Submerge wooden skewers, if using, in warm water and soak while preparing peppers and tomatoes. Core and seed peppers. Cut into 1-1/2-inch (3.5-cm) squares. Core tomatoes and cut into quarters. Do not skin tomatoes. Thread fish and vegetables on separate skewers. Putting fish cubes together, rather than separating with vegetables, keeps them moist. Grill with lid down or loosely covered with foil, turning fish and vegetables frequently and basting with marinade, until fish is golden tinged and flakes easily, about 12 to 16 minutes. If tomatoes and peppers are slightly singed and softened before fish is done, move them to a cooler part of the grill. Serve right away on a bed of pilaf rice or couscous.

Serves 4-6