Swordfish à la Turque

Preparation info
  • Serves


    • Difficulty


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By Joyce Goldstein

Published 1998

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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.