Chermoula Halibut Skewers

For chermoula: In a food processor, combine cilantro, parsley, garlic, lemon zest and juice, cumin, coriander, paprika, crushed red pepper, and kosher salt. Pulse until mixture forms a coarse paste. With the motor running, slowly add olive oil and process until mixture is smooth and has a thin consistency. Taste and adjust seasoning. Transfer one-third of the chermoula to a small bowl. Reserve the remaining chermoula for brushing on cooked skewers. (Chermoula may be stored in an airtight container in the refrigerator up to 2 days.)

Cut halibut into 11/2-inch pieces. Thread halibut pieces onto three or four 8- to 10-inch skewers. Brush halibut with the chermoula in the small bowl.

Thread zucchini rounds through the skin onto three or four skewers so cut sides will be touching the grill grates. Thread whole cherry tomatoes onto three or four additional skewers. Brush vegetable skewers with olive oil and season with salt and black pepper.

Preheat grill to high. Preheat grill pan on grate. Oil grill pan by dipping a paper towel in vegetable oil and, using tongs to hold the paper towel, rubbing the grill pan with oil. Wait at least 5 minutes and repeat the oiling process just before adding fish to grill pan. (This helps prevent the fish from sticking.)

Place fish skewers in grill pan. Place vegetable skewers on grate over direct heat. Grill fish skewers until fish flakes easily, about 10 minutes, turning once. Grill vegetable skewers until charred and tender, about 5 minutes for tomatoes and 10 minutes for zucchini, turning once or twice. Grill lemon halves over direct heat, cut sides down, until grill marks appear.

Transfer skewers to a platter. Brush the fish with some of the remaining chermoula. Serve with additional chermoula and the lemon halves.