Swordfish à la Turque

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.


  • 1 medium onion, chopped (about 1 cup)
  • 1 tablespoon paprika
  • 2 small bay leaves, crumbled
  • ½ teaspoon freshly ground pepper
  • ¼ cup fresh lemon juice
  • ½ cup mild olive oil
  • ¼ cup fruity olive oil
  • ¼ teaspoon (or to taste) salt
  • 6 pieces swordfish fillet or steaks, about 6 ounces each


Place the onion, paprika, bay leaves, pepper, and lemon juice in a food processor and puree. With the machine running, gradually pour in the olive oils. The sauce should be thick and emulsified. Season with salt. Place the fish in a single layer in a large shallow dish, pour the marinade over the fish, and turn to coat. Marinate several hours in the refrigerator.

Heat the grill or broiler. Grill or broil the swordfish about 3 inches from the heat until cooked through but still juicy, about 3 minutes each side. We like to serve this with rice pilaf and sautéed spinach, or roasted potatoes and grilled eggplant and zucchini.