Kilic Sis (broiled Skewered Swordfish) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 small: Onion, cut into 1/4 inch
1/2 tsp: Black pepper, freshly ground
, slices and separated into
1 1/2 lbs: Swordfish, sliced 1 inch
, rings
, thick, skinned, boned, and
4 tbsp: Lemon juice, fresh
, cut into 1 inch cubes
4 tsp: Olive oil,
20 large: Bay leaves,
2 tsp: Salt,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp