Swordfish Grilled in Vine Leaves

Yaprak Sarmalı ızgara Kılıç Baliğı

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Beyond the Mediterranean, many humble local fishes grill as well, and taste as good as swordfish. Try wrapping salmon steaks, small mackerel, sardines, or even trout, gutted and scaled, with their heads and tails poking out at either end. Use fig leaves if you like – best blanched briefly first – and any combination of leafy herbs for the dressing.


  • onion 1 large, grated
  • olive oil
  • juice of a lemon
  • swordfish steaks 4
  • juicy tomatoes 2
  • salt

For the Dressing

  • a dollop of olive oil
  • lemon juice
  • runny honey 1 tsp
  • pul biber 1 tsp, or hot pepper fresh herbs a handful, ideally of dill and parsley


  • The swordfish could use a marinade – mix oil, half the lemon juice, and grated onion with salt and chilli flakes, and let the steaks steep in it for a few hours before you start cooking. Other kinds of fish, if truly fresh, need no preparation.
  • Get your grill hot. Bard your fish with oil and lemon, and place each piece on a leaf. Sprinkle a little flaky salt over them, and then wrap the fish up – the swordfish can be packed into a parcel with the ends tucked in, other small fish rolled up like a cigar. Rub the outsides with olive oil.
  • Quarter the tomatoes and thread them onto a skewer, with a little salt, and lay them on the grill.
  • Lay the fish seam-side down on the hot grill, which will fix the curl of the leaves and stop them unravelling later. Turn them when one side is looking blackened, and cook until done. Transfer to a serving dish.
  • Combine the dressing ingredients. Open the parcels and pour the dressing over the fish.