Turkish-Spiced Halibut Skewers With Yogurt Sauce

• 1 1/2 pounds boneless halibut or other firm-fleshed fish
• Salt and pepper
• 1/2 teaspoon cumin seeds, toasted and coarsely ground
• 1/2 teaspoon coriander seeds, toasted and coarsely ground
• 1/2 teaspoon paprika
• Pinch red pepper flakes
• 1 small red onion, thinly sliced
• 1 small lemon, thinly sliced
• 2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
• 8 bay leaves
• 1/2 cup olive oil
• 1 cup plain yogurt
• Pinch cayenne
• 1 small cucumber, about 2 ounces, peeled and diced
• 1 tablespoon chopped mint
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley

1. Cut halibut into large chunks of equal size and thread onto skewers.
2. You should have 4 kebabs weighing about 6 ounces each.
3. Lay them in a shallow dish.
4. Season on both sides with salt and pepper.
5. In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves.
6. Add olive oil and stir together.
7. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
8. Put yogurt in a small bowl.
9. Season with salt and pepper, then add garlic paste, cayenne and cucumber.
10. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest.
11. Stir to combine.
12. Set aside.
13. Heat a grill or broiler.
14. When it is hot, cook skewers for about 2 minutes per side, until just opaque.
15. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.)
16. Transfer to a serving platter.
17. Sprinkle with remaining herb mixture.
18. Serve with yogurt sauce on the side.

boneless halibut, salt, cumin seeds, coriander seeds, paprika, red pepper, red onion, lemon, garlic, bay leaves, olive oil, plain yogurt, cayenne, cucumber, mint, dill, parsley

Taken from cooking.nytimes.com/recipes/1014611 (may not work)