* 1800 gr. fillet of sword fish
* 4 tomatoes, medium
* 2 sliced lemons
* 5 green sweet peppers
* 30 small bay leaves
* For the marinade: 1 onion grated, 5 bay leaves, 2 cloves garlic crushed, 1 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons lemon juice, 1 cup olive oil, 1 tablespoon tomato paste


10 serves

Take out the bones and skins of the fish. Cut the fish into large cubes of 3 cm. Slice tomatoes and remove the seeds. Slice the peppers.

Put the fish in a bowl, add the marinade ingredients and mix with your hand leave for 20 minutes.

Thread 4 cubes of fish per person onto metal barbecue skewers with slices of tomato, pepper, lemon and bay leaves.

Take what is left of the marinade and brush generously over the prepared skewers. Pour any remaining marinade over the top and leave for 5 minutes to improve the taste.

Grill over charcoal or under a hot electric grill, turning frequently, and basting with the marinade.

Garnish with lemon slices, boiled potatoes and serve with salad.

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