Turkish cuisine · Fish & Seafood

Kılıç Şiş (Swordfish Skewers)

Swordfish cubes with bay leaves and peppers on skewers, marinated in olive oil and lemon and grilled over charcoal.

Ingredients · for 4 servings

• 700 g swordfish fillet
• 16 bay leaves
• 2 green pointed peppers
• 1 red onion
• 6 tbsp olive oil
• 1 lemon
• 1 tbsp pepper paste
• 1 tsp paprika powder
• 8 wooden skewers
• salt, pepper

Instructions

1. Remove the skin from the swordfish fillet and cut into even cubes of about 3 cm; soak the bay leaves in warm water for 10 min. so they don't break.
2. Mix the olive oil, lemon juice, pepper paste, paprika, salt and pepper, turn the fish in it and marinate covered and chilled for 20 min.
3. Deseed the pointed peppers and cut into wide pieces, cut the red onion into eighths and separate into individual layers; soak the wooden skewers for 10 min.
4. Thread fish cubes, a bay leaf, pepper and onion alternately onto the skewers without pressing too tightly, so the heat penetrates evenly.
5. Grill on a hot charcoal grill or in a grill pan for 2–3 min. per side – about 8–10 min. total – until the fish has grill marks outside and is just opaque inside.
6. Brush the skewers with the remaining marinade and serve immediately with lemon wedges and onion salad.