Method :
Have swordfish cut 3 cm (1 ¼ inches) thick when purchasing. Remove skin if present and cut fish into 3 cm cubes. Combine ingredients in a glass or ceramic bowl. Add fish, turn to coat with marinade, cover and refrigerate for 3-4 hours, turning fish occasionally. Thread fish onto 6 skewers and cook over glowing charcoal for 10-12 minutes, turning skewers frequently and brushing occasionally with marinade. Combine Limon Salçasi ingredients in a screw top jar, seal and shake.
Advice :
Serve hot skewered fish with Beyaz Pilav and the lemon sauce served separately.
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1 kg swordfish.
Marinade:
¼ cup lemon juice.
2 tablespoons olive oil
1 small onion, sliced
1 teaspoon paprika
1 teaspoon salt
Freshly ground black pepper
2 bay leaves, crumbled
Limon Salçasi:
¼ cup olive oil
¼ cup lemon juice
¼ cup finely chopped parsley
Salt
Freshly ground black pepper
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