Serves 4 to 6 • Prep Time 10 minutes, plus 1 to 2 hours’ marinating time Cook Time 4 minutes

2 garlic cloves
1 teaspoon coarse sea salt
1–2 teaspoons cumin seeds, crushed or ground
1 fresh red chili pepper, seeded and chopped (optional)
Freshly squeezed juice of 1 lemon
2 tablespoons olive oil
handful of fresh cilantro, roughly chopped
2 pounds monkfish fillets, cut into chunks
4–6 metal skewers
12–16 cherry tomatoes
1–2 teaspoons smoked paprika, for serving (optional)
1–2 lemons, cut into wedges, for serving

1) to make chermoula, put garlic and salt in a food processor and pulse to form a smooth paste. Add cumin, chili (if using), lemon juice and olive oil; pulse once to combine. Transfer to a bowl and stir in cilantro.

2)  Place fish in a shallow dish and coat with the chermoula. Cover and let marinate in refrigerator 1 to 2 hours.

3) when ready to cook, preheat the grill. Meanwhile, thread fish, alternating with cherry tomatoes, onto skewers. Cook the kabobs 2 minutes on each side, until fish is nicely browned. Dust with paprika (if using) and serve with lemon wedges to squeeze over the kabobs.

Excerpted from Easy Grilling, published by Ryland Peters & Small. Copyright 2010.