Name: Swordfish à la Turque
Yield: Serves 6
Ingredients: ¼ cup fruity olive oil; ¼ teaspoon (or to taste) salt; 6 pieces swordfish fillet or steaks, about 6 ounces each; ½ cup mild olive oil; ¼ cup fresh lemon juice; 1 medium onion, chopped (about 1 cup); ½ teaspoon freshly ground pepper; 2 small bay leaves, crumbled; 1 tablespoon paprika

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

Traditionally this is served as a brochette, but you can just as easily use swordfish steaks. If you can get fresh bay laurel leaves, the dish will be more pungent; you may want to cut back on them in the marinade. If you do want to cube the fish and treat it as a brochette, alternate thin lemon slices and bay leaves on the skewers with the fish. This marinade would also work with other mild and dense-textured fish, such as mahi mahi.