Skewered Swordfish (Kilic Sis) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes plus overnight | 20 minutes | ||||||||||
| INGREDIENTS: | ||
| FOR THE MARINADE: 1 Tbsp olive oil | 1 Tbsp lemon juice | 1 Tbsp salt |
| 1 tsp paprika | 6 bay leaves | ground black pepper |
| 1 lb swordfish, washed and cut into chunks | 1 red onion, peeled and cut into chunks | 1 green bell pepper, cut into bite-size pieces |
| green salad leaves, to serve | juice of 1 lemon, for sprinkling | a few radished, to garnish |
| 1 | Mix the marinade ingredients together in a bowl large enough to accommodate the swordfish pieces. Add the fish and leave, covered, in the refrigerator for at least 6 hours. |
| 2 | Preheat a hot broiler. Thread the fish, onion, and bell pepper pieces onto metal skewers alternately. Broil for 5 minutes on each side, brushing occasionally with the marinade mixture. |
| 3 | Serve hot, on a bed of lettuce leaves, sprinkled with lemon juice, and garnished with radishes. |