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Lemony Halibut Skewers With Charmoula


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2 tablespoons cumin seeds

3 garlic cloves

2 1/2 cups coarsely chopped cilantro, leaves and tender stems (1 large bunch)

1 cup flat-leaf parsley leaves

1 tablespoon sweet paprika

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1 1/4 cups extra-virgin olive oil

1 tablespoon fresh lemon juice

1 1/2 teaspoons unseasoned rice vinegar

3 pounds skinless halibut fillets, cut into 1 1/2-inch cubes (40 pieces)

1 large lemon, halved lengthwise and sliced 1/4 inch thick

30 fresh bay leaves, or dried bay leaves soaked in warm water for 30 minutes and drained

vegetable oil, for brushing

Kosher salt

California harissa, for serving

mint Yogurt sauce, for serving

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