|
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 |
      |
|
 |
Swordfish Souvlaki |
|
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 Swordfish Souvlaki recipe on the web!!GREECE Advance Preparation: 30 minutes for marinating the fish Special Equipment: 4 long metal skewers My friend Patsy Jamieson, test kitchen director for the magazine Eating Well, prepares fish kebabs the same way souvlaki (the Greek version of shish kebab) is prepared, using the traditional Greek flavorings of olive oil, lemon, garlic, oregano, and bay leaves. Patsy uses fresh tuna; I like swordfish, but any firm steak fish-or even shrimp or scallops-will do. Couscous, rice, or warmed pita bread would make a good accompaniment. FOR THE FISH AND MARINADE: _ 1/2 lb swordfish or tuna steaks (about 1 1/2-inches thick) _ tbs olive oil _ tbs lemon juice, fresh _ tbs white wine, dry _ clove garlic, minced _ tbs oregano, chopped, or 1 1/2 teaspoons dried _ tsp lemon zest, grated _ tsp salt, or more to taste ___ tsp black pepper, freshly ground FOR THE KEBABS: __ bay leaves _ onion, medium, quartered Lemon wedges, for serving 1. Trim the skin, if any, off the fish steaks. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut into 1 1/2-inch cubes and set aside while you prepare the marinade. 2. Combine the oil, lemon juice, wine, garlic, oregano, lemon zest, 1 teaspoon salt, and the pepper in a large nonreactive bowl and whisk until blended and the salt is dissolved. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Add the fish and turn to coat. Let marinate, at room temperature, for 30 minutes, turning occasionally. Soak the bay leaves in a bowl of cold water for 20 minutes. 3. Preheat the grill to high. 4. When ready to cook, break the onion quarters into individual layers. Drain the bay leaves. Remove the fish cubes from the bowl, reserving whatever marinade is left, and thread onto the skewers, placing a piece of onion and a bay leaf between each and dividing evenly. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until the fish cubes are nicely browned on the outside and opaque in the center, 2 to 3 minutes per side, (8 to 12 minutes in all). As the kebabs cook, baste with any remaining marinade, but not during the last 2 minutes. 5. Transfer the kebabs to serving plates or a platter and serve immediately, accompanied by lemon wedges. Serves 4 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 |
