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Lisa Ekus Presents...

Grilled Swordfish Kebabs

One of the simplest and best fish recipes of the Turkish Aegean, these flavorful kebabs are equally popular in Greece. If the cherry tomatoes are not firm, skewer them separately and remove them from the heat as soon as they are done. Dress the brochettes with a vinaigrette of olive oil and lemon juice. Rice Pilaf is the classic accompaniment.

In a shallow nonaluminum bowl, whisk together the olive oil, lemon juice, paprika and crushed bay leaves. Add the swordfish cubes, turning to coat well. Cover and let marinate in the refrigerator for about 4 hours.

Prepare a fire in a charcoal grill or preheat a broiler (griller).

Remove the fish cubes from the marinade, reserving the marinade. Thread the cubes onto metal skewers alternating them with the whole bay leaves, lemon slices, bell peppers and cherry tomatoes. Sprinkle with salt and pepper.

Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning as needed and basting a few times with the reserved marinade, until the fish is opaque throughout, about 10 minutes.

Transfer the skewers to a warmed platter and serve hot with lemon wedges.

Serves 4


Recipe from:

Taverna: The Best of Casual Mediterranean Cooking
by Joyce Goldstein
from the Casual Cuisines of the World series
(Sunset Books;
September 20, 1996;
$19.95/hardcover)
Reprinted with permission.


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Lisa Ekus Presents...

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