fillets into 3cm cubes. Thread on oiled skewers and set aside. To make
marinade: combine oil, garlic, coriander, cumin and pepper in a small
bowl. Brush fish with marinade. Cover with plastic wrap and store in
refrigerator several hours or overnight, turning occasionally.
Drain and reserve marinade. Place skewers on cold, lightly oiled grill.
Cook under medium-high heat 5-6 minutes or until tender, turning once
and brushing with reserved marinade several times during cooking. Serve
with pita bread and seasonal vegetables.