These Turkish swordfish skewers, popular along the Aegean and Marmara coasts, are made by marinating swordfish with bay leaf and lemon, then threading it onto skewers with tomato and pepper and grilling it. Watch the grilling time carefully so the fish does not dry out. This is an affordable fish dish with just a few ingredients.
Toss the swordfish cubes with the bay leaf, lemon juice, olive oil, and salt. Marinate for 20 minutes.
Thread the fish cubes, tomato, and green bell pepper pieces onto the skewers in alternating order.
Cook the skewers on a hot grill, turning them so each side cooks for 3–4 minutes.
Serve the skewers hot.
Do not turn the fish too often on the grill. Three to four minutes per side is enough; otherwise, the pieces may fall apart and dry out. Allergen: contains fish.
Her yüzü 3-4 dakika yerine 6 dakika ızgarada bıraktım çünkü içinin tam piştiğinden emin olmak istedim, sonuç beklediğimden çok daha kuru ve dağılmaya yakın bir doku oldu.
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