Instructions: Combine garlic, paprika, cumin, cayenne pepper, salt, olive oil, 1 tablespoon each of parsley and cilantro, and the lemon juice. Add fish pieces and mix carefully, until thoroughly coated. Allow to marinate 2 hours at room temperature.

Thread onto skewers that have been soaked in water for 20 minutes, alternating with chunks of peppers. Grill brochettes over charcoal until slightly browned on each side, 7 to 8 minutes total.

Serve sprinkled with remaining parsley and cilantro and lemon wedges. Have hot sauce on the side for those who want a spicier flavor.

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