Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion; cut into 1/4 inch 1/2 ts Black pepper; freshly ground
;slices and separated into 1 1/2 lb Swordfish; sliced 1 inch
;rings ;thick, skinned, boned, and
4 tb Lemon juice, fresh ;cut into 1 inch cubes
4 ts Olive oil 20 lg Bay leaves
2 ts Salt

In a deep bowl combine the onions, 2 tablespoons of lemon juice, 2
teaspoons of oil, the salt and pepper. Add the fish, tossing it
about with a spoon to coat it well. Marinate at room temperature for
2 hours, or in the refrigerator for 4 hours, turning the fish
occasionally. Place the bay leaves in a bowl, pour in 2 cups of
boiling water and let them soak for 1 hour.
Light a layer of coals in a charcoal broiler and let them burn
until a white ash appears on the surface, or preheat a stove broiler
to its highest point.
Drain the bay leaves and remove the fish from the marinade. String
the cubes of fish and the bay leaves alternately on 3 or 4 skewers,
pressing them firmly together. Combine the remaining 2 tablespoons
of lemon juice and 2 teaspoons of oil and brush the mixture evenly
over the fish. Broil 3 inches from the heat, turning the skewers
occasionally, for 8 to 10 minutes, or until the fish is golden brown
and feels firm when pressed lightly with a finger. Slide the fish
off the skewers onto heated individual plates, and serve with pilav.

59 of 116

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-12-95

Browse by categories