Kilic sis (broiled skewered swordfish)

4 servings

Ingredients

Quantity Ingredient
1 small Onion; cut into 1/4 inch
;slices and separated into
;rings
4 tablespoons Lemon juice, fresh
4 teaspoons Olive oil
2 teaspoons Salt
½ teaspoon Black pepper; freshly ground
1½ pounds Swordfish; sliced 1 inch
;thick, skinned, boned, and
;cut into 1 inch cubes
20 larges Bay leaves

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.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 02-12-95

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