|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pandeli Swordfish Kebabs |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pandeli Swordfish Kebabs recipe on the web!!TURKEY Advance Preparation: 30 minutes for marinating the kebabs Special Equipment: 4 large metal skewers Pandeli is a landmark restaurant located on the second floor of the entryway into Istanbul’s Spice Bazaar. It has the most famous staircase in Istanbul, with shimmering blue and white tiles that line an ancient passageway. But to come to Pandeli solely for the visual virtuosity of its stairway would be to overlook a bill of fare so appealing and tasty that modern Turkey’s founder, Kemal Atatürk, made the restaurant his regular lunch spot. If you arrive early enough, you may be able to get a seat at a table overlooking the spice market or the Bosporus. But wherever you sit, be sure to order the seafood mezze (a sampler of cured Black and Caspian Sea seafoods) and these swordfish kebabs. Turkish cooks paint with a simple but powerful palette, so while there may not seem to be anything extraordinary about this recipe, I think you’ll find, as I do, the results are exceedingly tasty. _ 1/2 lb swordfish steaks (about 1 inch thick) __ salad peppers bull's horn peppers or 2 large green bell peppers (see note) __ bay leaves _ tomatoes, large, fresh, ripe, each cut into 6 wedges _ lemon, large, cut into 1/4-inch sliced (12 slices in all) Salt and freshly ground black pepper ___ c olive oil, extra-virgin _ tbs lemon juice, fresh _ bunch parsley, fresh Italian (flat-leaf), stemmed, half coarsely chopped, half broken into large sprigs Lemon wedges, for serving 1. Trim the skin off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 2-inch squares and thread onto the skewers alternately with the peppers, bay leaves, tomato wedges, and lemon slices, dividing all the ingredients evenly among the skewers. Season the kebabs with salt and pepper. 2. Place the kebabs in a large nonreactive baking dish. Combine the oil and lemon juice in a small bowl and whisk to blend, then pour over the kebabs. Sprinkle with the chopped parsley. Let marinate, at room temperature, for 30 minutes, turning once or twice. 3. Preheat the grill to high. 4. When ready to cook, remove the kebabs from the baking dish, reserving whatever marinade is left. Oil the grill grate, then arrange the kebabs on the hot grate. Grill, turning with tongs, until the vegetables and swordfish are nicely browned and the fish is opaque in the center, 4 to 5 minutes per side. As the kebabs cook, baste with any remaining marinade, but not during the last 3 minutes. 5. Transfer the kebabs to serving plates or a platter and serve immediately, accompanied by lemon wedges and strewn with parsley sprigs. Serves 4 Note: If using bull’s horn peppers, leave whole and stem but do not seed. If using green peppers, stem and seed them, then cut into 2-3 1-inch strips. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Bahamian-Style Whole Grilled Snapper Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe' Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut Portuguese Grilled Sardines Grilled Fish With Sauce Vierge Grilled Fish Gurney Drive Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow Grilled Fish Sunda Kelapa Guadeloupean Grilled Snapper With Cucumber Sauce Grilled Fish With Esarn Seasoning Grilled Snapper With French West Indian Caper Sauce Seafood Mixed Grill In the Style Of Essaouira Grilled Fish With Brazilian Garlic Marinade Grilled Shark and Bake I Grilled Shark and Bake II Grilled Swordfish En Pipian Sturgeon Shashlyk Fish Yassa Tuna Steaks, Madeira-Style Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito Spanish Guinean Fish Grill With Three Sauces Peanut Sauce Spinach Sauce Avocado Sauce Yucatan-Style Grilled Fish / Tikin Nik Barramundi In Asian Spiced Coconut Milk Salmon Grilled In Grape Leaves / Kolheeda Grilled Salmon Kiev Pino's Grilled Salmon with Basil Cream Sole With Catalan Fruits and Nuts Grilled Skate Wings With Nonya Sweet-And-Sour Sauce Nonya Sweet-And-Sour Sauce Grilled Salt Cod Peruvian Fish Kebabs / Anticuchos de Pescado Brazilian Swordfish Kebabs With Coconut Milk Russian Sturgeon Kebabs Pandeli Swordfish Kebabs Balinese Fish Mousse Sates / Sate' Lilit Swordfish Souvlaki Florida Snapper Burgers |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
