Fish Kabobs with Coriander Rice

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch cubes. Place fish in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/4 cup water, the lime juice, parsley, oil, the 1 clove garlic, 1 teaspoon cumin, and black pepper. Pour over fish; seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally. Meanwhile, in a medium saucepan cook zucchini and/or yellow squash and sweet pepper pieces in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Drain. For coriander rice, in another medium saucepan combine the 2 cups water, the 2 cloves garlic, the coriander, 1 teaspoon cumin, salt, and crushed red pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, about 5 minutes more or until liquid is absorbed. Stir in olives and green onions. While rice is cooking, drain fish, reserving marinade. Alternately thread fish, zucchini and/or yellow squash, and sweet pepper pieces onto 12 metal skewers. Brush with the reserved marinade. Place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily with a fork, turning once. Serve the kabobs with rice. If desired, garnish with lime slices and sweet pepper strips.