1. Rinse the fish and pat dry. Place the fish in a shallow glass dish. 2. Combine the yogurt, serrano chile, ginger, cardamom, coriander, cumin, peppercorns, salt, turmeric, cinnamon and cloves in a blender container and process until smooth. 3. Pour the yogurt sauce over the fish. Cover and marinate in the refrigerator for 2 to 3 hours. 4. Thread red pepper, fennel, green pepper and fish onto skewers, repeating the process twice on each skewer. 5. Grill over medium-hot coals for 7 to 8 minutes or until fish flakes easily with a fork, turning one-fourth turn every 1 1/2 to 2 minutes. 6. Garnish with cilantro and lime. ---------------------------------------------------------------------------
Nutrition
Ingredients
