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Turkish Swordfish Skewers:
Kilich Shish

What's The Big Idea?

Nothing conjures up the feeling of the Mediterranean for me like the thought of sitting overlooking the sea with the smell of fish frying over an open fire. Turkey has hundreds of miles of beautiful coastline, and seafood is extremely popular.

Remember to allow marination time for this recipe.

Shopping List

Here's the list of what you need:

  • 700g swordfish fillets*
For the marinade:
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 small onion, very finely chopped
  • 2 teaspoons paprika
  • 1 teaspoon ground white pepper
  • ½ teaspoon salt
For the dip:
  • 6 tablespoons hazlenut oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh coriander, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
*Other firm white fish can be used, but swordfish is traditional.

What To Do

  • Cut the fish into large cubes, roughly 1½ inches
  • Mix together the ingredients for the marinade in a glass bowl, along with the fish. Cover and refrigerate for 2 hours
  • Pre-heat the grill or barbecue to medium. Thread the fish onto skewers, ensuring it remains coated in marinade
  • Grill or barbecue for about 10 minutes until cooked, turning occasionally
  • Meanwhile, mix together the ingredients for the dip. Serve together, with a fresh green salad and some bread or rice

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