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Bay-Scented Skewered Fish
1 sm Onion, coarsely chopped
4 tb Lemon juice
4 ts Olive oil
1/4 ts Cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 1/2 lb Firm fish steaks (such as halibut or swordfish) cut 1" thick
20 lg Bay leaves (laurel leaves in some parts of the world)
2 c Boiling water
Skin and remove any bones from the fish and cut into 1 inch cubes. Combine with the onion, half the lemon juice, half the olive oil, the cayenne, and the salt and pepper in a bowl. Toss to combine ingredients and refrigerate for 4 hours. Meanwhile, pour the boiling water over the bay leaves in a heat proof bowl and let them soak for 2 to 4 hours. Drain the bay leaves and remove the fish from the marinade, discarding the marinade and the onion. Thread the fish and bay leaves alternately on metal skewers, pressing them together firmly. Combine the remaining lemon juice and olive oil and brush it on the fish. Cook over hot coals or under the broiler for 8 to 10 minutes (depending on the heat), turning occasionally, until the fish is opaque and firm to the touch.
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