1/3 cup fresh orange Juice (from 1 large orange)

¼ cup (fry white wine or dry vermouth

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon grated orange zest

1/2 teaspoon salt (optional)

¼ teaspoon freshly ground pepper (optional)

1 medium red onion

3/4 pound lean, firrn fish steaks (such as king mackerel, swordfish or cod), cut into 1-inch chunks

1 very lrrge red bell pc~per, cut into 1-inch squares

1/2 teaspoon cornstarch

Hot pepper sauce (optional)

1.In a large bowl, combine the orange juice, wine, oil, cumin, orange zest and optional salt and pepper.

2.Cut the onion into 6 wedges and separate each wedge into 2-layer sections; add to the marinade.

3.Add the fish and red pepper and toss well. Cover and let stand at room temperature for about 30 minutes, tossing a few times. Preheat the broiler (or grill, if you have one).

4.Thread the fish, onion and bell pepper onto four 12-inch skewers, distributing the onion evenly throughout. Reserve the marinade. Broil (or grill) the kebabs 4 to 5 minutes on each side, until the fish is opaque in the center and the vegetables are lightly browned around the edges.

5.Meanwhile, blend the cornstarch with 1 tablespoon of water and combine in a small saucepan with the reserved marinade. Bring to a boil, stirring until the sauce is thickened and translucent. Season with hot pepper sauce to taste if desired. Serve the kebabs with the Saffron Rice and pass the sauce separately.