|
|
MAIN DISHES- SEAFOOD- FISH:
Swordfish Souvlaki with
Lemon Olive-Oil
Marinade
|
Swordfish
Souvlaki with Lemon-Olive Oil Marinade |
|
|
|
|
|
From a seaside
tavern in Greece...
|
|
16
whole |
|
bay
leaves
|
|
|
|
|
MARINADE: |
|
|
1
cup |
|
extra-virgin olive oil |
|
|
¼
cup |
|
strained fresh lemon juice |
|
|
10
pitted |
|
Greek green olives, very finely chopped |
|
|
1
large |
|
garlic clove, minced |
|
|
½
tsp |
|
grated lemon peel
KEBABS: |
|
|
1½
lbs |
|
skinless, boneless swordfish steaks, cut
into 16 equal-sized cubes |
|
|
|
|
vegetable oil for brushing grill |
|
|
16
whole |
|
cherry tomatoes |
|
|
4
medium |
|
red
onions, peeled and quartered |
|
|
Four
15-inch |
|
metal skewers |
|
|
|
|
|
|
1 |
Soak bay
leaves in warm water for 1 hour to soften. |
|
2 |
Make
marinade: In a medium bowl, whisk together olive
oil and lemon juice until blended and
emulsified. Add olives, garlic, lemon zest, and
freshly ground black pepper to taste and
continue mixing to combine. |
|
3 |
Place fish
and marinade in a covered bowl or in a zippered
bag and marinate at room temperature for 30
minutes to 1 hour. |
|
4 |
Heat the
grill to medium-hot. Lightly oil grill rack. |
|
5 |
Remove fish
from marinade, reserving marinade. Thread
tomatoes, fish, bay leaves and onion pieces- in
that order- onto skewers, filling all but the
top 1½ inches or so on each skewer. Place
skewers on grill and cover, making sure air
vents are open. Grill, turning and basting with
reserved marinade, until fish is cooked and
vegetables are lightly charred, 10 to 12
minutes. Serve immediately. |
|
|
|
|
Servings: 4 |
|
|
|
Recipe Source |
|
Real Food: Summer 2007 |
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
