Egyptian Fish Kebabs
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INGREDIENTS 1-1/2 pounds sea bass fillets, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice
3 onions, grated, the juice strained and the pulp discarded
4 bay leaves
2 teaspoons ground cumin
Salt and pepper
8 small tomatoes, quartered
Chopped fresh parsley
Lemon wedgesIn a small dish, combine the lemon juice, onion juice, bay leaves, cumin, salt and pepper. Marinate the cubes of fish for 1/2 hour.
Impale the fish cubes alternately with the tomato wedges on four thin stainless-steel skewers. Brush the fish and tomatoes with a little olive oil and grill them over charcoal for 5 to 6 minutes.
Serve the skewers on a bed of chopped parsley and garnish with lemon wedges.
Serves 4