Updated: Jun 13, 2021
Kilic Baligi Sisde
When I first decided to feature Turkish recipes for the blog, I was curious about how similar they might be to the food of my childhood. I found that many of the ingredients are similar, but some crucial differences left me in equal measure intrigued and inspired. Here, the addition of bay leaves to season fish is exactly one of these differences. Coming up against the strong, bold flavor of swordfish, the subtle taste of bay leaves gives this dish an earthy note. Topped with pine nut sauce and served with rice, this recipe makes a light but delicious meal.
2 lb. fillet of swordfish
4 tablespoons olive oil
4 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
10-15 dried bay leaves
1 red onion
Baby tomatoes, sliced in half
2 tablespoons olive oil
Yields: serving for 4
Prep Time: 1 hour 30 minuites
Cook time: 25 minutes
Cut the fish into cubes. Season with salt and pepper and place in a shallow bowl.
Mix the olive oil with the vinegar and pour over the fish. Leave to marinate in the refrigerator for one hour.
While the fish is marinating, soak the bay leaves in water.
Cut the onion into cubes, and cut the tomatoes in half. Once the bay leaves are more malleable, cut them in half and set aside.
Using a skewer, start with one tomato half, add an onion, a piece of fish, bay leaf, tomato, onion another fish and another bay leaf.
Continue until all the skewers are used up.
In a grill pan, heat oil. Add the skewers and cook for 25 minutes.
Serve with rice and top with Pine nut sauce. Discard the bay leaf.