Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
Published 1998
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.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe