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1
Toast the cumin seeds in a small pan over medium-high heat about 2 minutes, until the seeds release their aroma.
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2
Using a mortar and pestle, pound the cumin, garlic, and a pinch of salt to a paste.
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3
Transfer to a medium bowl.
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4
Pound the cilantro and parsley in batches.
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5
As each batch of herbs is pounded to a paste, add it to the garlic mixture.
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6
Add the paprika and cayenne, and stir well.
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7
Put half the mixture in a large bowl or container for marinating the fish, and stir in 1/4 cup olive oil.
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8
Gently toss the fish with the herb puree, cover, and refrigerate at least 4 hours.
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9
Stir the remaining 1/2 cup plus 2 tablespoons olive oil into the remaining herb puree, and refrigerate.
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10
Light the grill about 30 to 40 minutes before cooking.
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11
Remove the fish from the refrigerator 30 minutes before cooking, to bring to room temperature.
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12
Skewer the chunks of fish, being careful that the pieces on each skewer are a similar thickness and not pressed together too tightly, so they will cook evenly.
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13
Take the reserved charmoula out of the refrigerator and stir in the rice wine vinegar, lemon juice, and 1/2 teaspoon salt.
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14
Taste for balance and seasoning.
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15
When the coals are broken down, red, and glowing, season the skewers of fish with salt and pepper.
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16
Grill the fish 3 to 4 minutes, rotating the skewers once, until you have nice color on the first side.
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17
Turn the fish over, and cook a few more minutes, until just cooked through.
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18
When its done, the fish will begin to flake and separate a little; the center will still be slightly translucent.
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19
Remember, the fish will continue to cook a little more when you take it off the grill.
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20
Scatter the arugula on a platter.
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21
Arrange the marinated peppers and eggplant and all their juices on top.
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22
Place the fish kabobs on the peppers and eggplant, and smear some of the charmoula over each kabob.
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23
Serve the remaining charmoula on the side.
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24
Char the peppers on all sides on a medium-hot grill, or on the burners of a gas stove, or in the broiler, until all sides are just blackened (you want to char the skin of the peppers without burning the flesh underneath).
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25
Place the peppers in a large paper bag, close it tightly, and let them steam at least 15 minutes.
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26
(They sometimes leak, so put the closed bag on a plate.)
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27
Meanwhile, cut the stems from the eggplants and discard.
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28
Like many vegetables, eggplants vary widely in size and shape, so youll need to use your judgement as you cut them.
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29
The goal is to achieve pieces that are roughly the same size, around 2 inches long and 1/4-inch thick, and that show off the natural curve of the eggplant.
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30
To begin, cut 1/4-inch slices lengthwise.
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31
(Do not cut the eggplant into circles.)
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32
If your eggplants are very small, you may be able to stop after this lengthwise slicing.
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33
If theyre larger, youll need to cut them again.
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34
Place them flat on your cutting board and slice in half across the diagonal.
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35
When youre satisfied with your slices, score them shallowly on both sides with a knife (make a cross-hatch of very shallow cuts to increase surface area), sprinkle each with 1/4 teaspoon salt, and let them sit 10 minutes.
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36
Use paper towels to blot the water that beads on their surfaces.
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37
Heat a large saute pan over high heat for 2 minutes.
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38
Swirl in 2 tablespoons olive oil, and wait 1 minute.
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39
Carefully place some of the eggplant in the pan.
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40
(The eggplant shouldnt be crowded; do this in batches or in two large pans.)
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41
Drizzle another tablespoon or two of olive oil into the pan, and cook 3 to 4 minutes, until golden brown.
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42
If the pan is smoking or the eggplant starts to burn, turn the heat down.
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43
Turn the eggplant over, and cook another 2 to 3 minutes, on the second side, until tender and golden.
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44
Remove the eggplant to a platter or baking sheet lined with paper towels.
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45
Continue until all the eggplant is cooked.
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46
Open the bag of roasted peppers, and let them cool slightly.
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47
Peel each one carefully.
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48
Do not run them under water or you will lose all their delicious juices.
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49
Work over a strainer set in a bowl to catch the juices.
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50
Tear the peppers in half lengthwise, along their natural seam, and remove the seeds and membranes.
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51
Cut or tear the peppers into 1-inch-thick strips.
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52
Set them aside in the reserved juices.
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53
Wipe out the eggplant pan, and return it to the stove over high heat for 2 minutes.
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54
Add 2 tablespoons olive oil, and saute the red onion and thyme about 2 minutes.
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55
Add the garlic, cook a few more minutes, and then add the peppers and their juices to the pan.
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56
Season with 1 teaspoon salt and a pinch of pepper, and cook 6 to 8 minutes, stirring often, until the peppers have caramelized slightly.
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57
Transfer the peppers and onions to a shallow nonaluminum dish.
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58
Add the two vinegars to the pan, and reduce by half over low heat.
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59
Turn off the heat, and swirl in 2 tablespoons olive oil.
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60
Use a rubber spatula to scrape the oil and vinegar over the peppers.
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61
Toss well to combine the flavors.
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62
Gently toss the eggplant and peppers together and taste for seasoning.
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63
The peppers and eggplant can be made the day before.
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64
Make the charmoula base and marinate the fish in the morning.
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65
Add the vinegar and lemon at the last minute.
