(sent by Quttah)

Pure or virgin olive oil for the griddle
2 cups wheat bran
2 teaspoons freshly ground cumin seeds
4 whole fish (gray mullet, red snapper, grouper, redfish, yellowtail, 1½ to 2 pounds each), scaled (if desired), gutted, and cleaned, with heads and tails left on
¼ cup white vinegar
Juice from ½ lemon
3 tablespoons extra virgin olive oil
1 teaspoon freshly ground cumin seeds
½ teaspoon paprika
½ teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1½ cups hot water

Whisk together the lemon juice, olive oil, 1 chopped onion, cumin, salt, and pepper in a large ceramic or glass baking dish and marinate the fish cubes for 4 to 6 hours, covered, in the refrigerator, turning occasionally.
Skewer the fish, putting a piece of quartered onion and a piece of green pepper between the pieces of fish and using 2 to 3 bay leaves per skewer. Continue in this manner until all the ingredients are skewered.
Prepare a charcoal fire or preheat a gas grill on high for 20 minutes. Grill the skewered fish for 10 to 12 minutes brushing with the marinade and turning once. Serve garnished with lemon wedges and parsley.
Makes 4 to 6 servings.