1-1/2 lb (750 g) pickerel, perch or other freshwater fish fillets, skin on
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) each chopped fresh parsley and coriander
2 green onions, finely chopped
1/4 cup (50 mL) extra-virgin olive oil
3 tbsp (45 mL) lemon juice
2 cloves garlic, minced
1 tsp (5 mL) each ground cumin and paprika
1/4 tsp (1 mL) each cayenne pepper, salt and pepper
In bowl, mix together parsley, coriander, green onions, oil, lemon juice, garlic, cumin, paprika, cayenne pepper, salt and pepper. Set aside.
Divide fish into 4 servings. Skewer each crosswise on pair of skewers; sprinkle with salt and pepper.
Place skewers, skin side down, on greased grill over medium-high heat. Close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes per 1/2-inch (1 cm) thickness. Serve topped with Charmoulah.